Rich mixtures of ground chilies, spices, nuts and seeds–moles (MO-lays) of endless variety are a specialty of southern Mexico. Some, like this one, even include a bit of chocolate.
Makes 8 servings
|2-1/2||pounds turkey legs or 3-1/2 pounds chicken thighs|
|1/4||cup sliced or slivered almonds, or unsalted roasted peanuts|
|2||tablespoons sesame seeds|
|1/4||to 1/2 teaspoon sugar (optional)|
|1/4||cup chopped fresh cilantro|
|3||cups cooked rice|
- 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.
- 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.
- Prepare Mole Sauce.
- 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.
|Serving Size:||includes mole sauce|
|Saturated Fat||3 g|
|Total Fat||12 g|
|Calories from Fat||32 %|
Check out more recipes for Mexican