Turkey In Almond Mole
Published November 23, 2004
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 dried ancho or other mild chilies
¼ 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 ½ teaspoon freshly ground black pepper
5 or more large cloves garlic, peeled
3 or 4 tomatoes, cored and chopped (about 3 cups chopped)
½ 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
Nutritional analysis per serving (6 servings)
16 grams carbs; 163 milligrams cholesterol; 538 calories; 13 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 4 grams fiber; 630 milligrams sodium; 53 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak ancho or other mild chili in hot water to cover. Once softened, remove from water, and remove stems and seeds. Set aside.
- Step 2
Heat half the oil at medium-high in deep skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chilies, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours), then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper or vinegar to taste.
- Step 3
Put remaining oil in skillet over medium-high heat. When oil is hot, add turkey, skin-side down. Season with salt and pepper. Brown for a couple of minutes (does not need to be golden), then pour on pureed sauce. Adjust heat so mixture simmers steadily when covered and cook, turning pieces once or twice until thighs are very tender, about an hour.
- Step 4
Taste sauce and adjust seasoning. Garnish if desired, and serve hot.
Private Notes
Comments
This is superb as a filling for tacos or tostadas. Prepare as directed and then let cool down enough that you can handle the turkey thighs. Remove and shred the meat and discard the skin and bones. Return the meat to the sauce and reheat.
Sublime! Made this last night with the one 2-lb. turkey thigh I had on hand. I did not have dried anchos on hand, so instead I used a generous amount of good quality fresh chili powder. Used whole raw almonds with skins on. Used home canned tomato puree instead of whole tomatoes. I found the sauce did not therefore need as much chicken stock as indicated. Blended in Vitamix. Cooked it in the oven in a covered casserole instead of stovetop. Make this!
I made this with 4 canned plum tomatoes. Looked at other non-chocolate mole recipes and used: mix of arbol, guajillo and pasillo dried chiles which I seeded and toasted on dry skillet before soaking in water. Used the chile water plus better than bouillon for stock. Also toasted the almond slivers and a corn tortilla, tore into strips before adding at step 2. Browned chicken thighs on both sides, then put in oven at 350 with sauce for about 1 h to finish chicken/sauce. Delicious!!
Any reason not to remove skin before cooking?
Sublime! Made this last night with the one 2-lb. turkey thigh I had on hand. I did not have dried anchos on hand, so instead I used a generous amount of good quality fresh chili powder. Used whole raw almonds with skins on. Used home canned tomato puree instead of whole tomatoes. I found the sauce did not therefore need as much chicken stock as indicated. Blended in Vitamix. Cooked it in the oven in a covered casserole instead of stovetop. Make this!