Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1½ pounds | Turkey thighs or breast |
| \N \N | Chicken broth |
| 2 \N | Dried Poblano or New Mexico chiles; stemmed -or- |
| ¼ cup | Ground hot red chile |
| 1 \N | Red-ripe tomato; peeled, seeded; quartered |
| 8 \N | Whole blanched almonds |
| ½ \N | Corn tortilla -or- tortilla chips |
| ½ small | Onion; cut in chunks |
| 1 tablespoon | Raisins |
| 4 teaspoons | Sesame seeds; toasted |
| 1 teaspoon | Pequin quebrado |
| ¼ teaspoon | Anise seeds |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground cloves |
| ½ ounce | Unsweetened chocolate (up to) |
| 1 tablespoon | Unsalted butter; room temp. |
| 1 \N | Lime; cut in 6 wedges |
Heat oil in large, heavy skillet; add turkey & cook until browned on all sides, turning as needed. Set aside skillet without washing. Place browned turkey in a saucepan; add just enough chicken broth to cover. Bring to a boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in cooking broth. Lift turkey from broth (reserve broth); discard skin and bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in boiling water to cover until softened. Place chiles & soaking liquid (or ground chile) in a blender or food processor. Add tomato, almonds, tortilla or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds, cinnamon and cloves. Process until smooth. If using ground chile, add a little hot water as needed. Pour mixture into reserved skillet. Cook over low heat about 5 minutes, stirring constantly. If mixture seems dry, add a bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until chocolate is melted. Taste and adjust seasonings. Preheat oven to 350.
Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly over turkey. Cover and bake at least 1 hour or until turkey has absorbed most of sauce; stir will after 30 minutes. To serve, sprinkle with remaining 3 Teaspoons sesame seeds and encircle with lime wedges. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .