Yield: 4 Servings
|\N \N||Stephen Ceideburg|
|2 tablespoons||Olive oil|
|4 larges||Turkey leg-thigh pieces|
|⅓ cup||Sliced yellow onion|
|3 \N||Garlic cloves, minced|
|1 tablespoon||Sesame seeds, toasted|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Coriander seeds, toasted, crushed|
|2 tablespoons||Ground dried ancho or mixed chile peppers|
|2 teaspoons||Chopped fresh cilantro|
|2 cups||To 3 c chicken stock|
|3 tablespoons||Smooth peanut butter|
|2½ tablespoon||Tomato paste|
|4 tablespoons||Golden raisins|
|1 ounce||Unsweetened chocolate, chopped|
|\N \N||Freshly ground black pepper|
|\N \N||Roasted and julienned red bell peppers|
|\N \N||Warm tortillas|
|\N \N||Fresh cilantro sprigs|
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large, heavy-bottomed saute pan and brown turkey on all sides. Remove turkey and set aside. Add onion to pan and saute until lightly browned. Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes. Add stock and simmer for IO minutes, stirring occasionally.
Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth. Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes. Thin with stock as necessary. Season with salt and pepper.
Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey. Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs.
PER SERVING: 660 calories, 59 g protein, 19 g carbohydrate, 39 g fat (9 g saturated), 196 mg cholesterol, 252 mg sodium, 2 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg