PREPARATION:

1. Place turkey legs in stockpot or Dutch oven; cover with water. Bring to a boil over high heat. Reduce heat to medium. Cover; simmer 1-1/2 hours or until meat is tender (cook chicken thighs 45 minutes); drain. Cool slightly. Remove skin, bones and fat; discard. Cut turkey into large cubes.
2. Heat large nonstick skillet over medium heat. Add almonds. Cook, stirring often, 4 to 5 minutes or until golden. Transfer almonds to small bowl. Add sesame seeds to skillet. Cook and stir 4 to 5 minutes or until golden. Set 2 teaspoons aside for garnish; add remaining sesame seeds to almonds. Reserve for Mole Sauce.
3. Prepare Mole Sauce.
4. Combine turkey and Mole Sauce in large nonstick skillet. Bring to a simmer over medium-high heat. Cover and simmer 10 minutes or until turkey is hot. Add water or additional broth if too thick; simmer uncovered if thin. Add sugar, if desired. Sprinkle with reserved sesame seeds and cilantro. Serve over rice. Garnish as desired.