Turkey In Almond Mole

• 2 dried ancho or other mild chilies
• 1/4 cup neutral oil, like corn or canola
• 1 dried red (hot) chili, or more to taste
• 1 large white onion, peeled and chopped
• 1 cup blanched almonds
• Salt and at least 1/2 teaspoon freshly ground black pepper
• 5 or more large cloves garlic, peeled
• 3 or 4 tomatoes, cored and chopped (about 3 cups chopped)
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 1 tablespoon red wine or other vinegar, or to taste
• 2 cups chicken stock, preferably homemade, or as needed
• 4 turkey thighs, about 3 pounds
• Slivered almonds for garnish, optional

1. Soak ancho or other mild chili in hot water to cover.
2. Once softened, remove from water, and remove stems and seeds.
3. Set aside.
4. Heat half the oil at medium-high in deep skillet or casserole that can later be covered.
5. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes.
6. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chilies, vinegar and half the stock.
7. Cook, stirring occasionally, until tomatoes begin to break down.
8. Cool slightly (or for several hours), then puree in blender.
9. Add remaining stock as needed to allow the blender to do its work.
10. Taste, and add more salt, pepper or vinegar to taste.
11. Put remaining oil in skillet over medium-high heat.
12. When oil is hot, add turkey, skin-side down.
13. Season with salt and pepper.
14. Brown for a couple of minutes (does not need to be golden), then pour on pureed sauce.
15. Adjust heat so mixture simmers steadily when covered and cook, turning pieces once or twice until thighs are very tender, about an hour.
16. Taste sauce and adjust seasoning.
17. Garnish if desired, and serve hot.

chilies, neutral oil, red, white onion, blanched almonds, salt, garlic, tomatoes, ground cinnamon, ground cloves, red wine, chicken stock, turkey thighs

Taken from cooking.nytimes.com/recipes/440 (may not work)