There are many different variations of molé, a richly-flavored Mexican sauce. This version uses common pantry items to make a complex, slightly nutty sauce to serve with poached turkey. Add rice and beans for a delicious meal.
6 pounds bone-in, skin-on turkey thighs and breasts
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 (14.5-ounce) can whole tomatoes, drained
1/4 cup creamy peanut butter
2 ounces baking chocolate
2 tablespoons granulated sugar
1 1/2 tablespoons chili powder
1/4 teaspoon ground cinnamon
- Wash turkey pieces in cold water and pat dry with paper towels. Place in a large, heavy-bottomed pot and add enough water (at least 5 cups) to just cover turkey. Add salt and pepper. Bring to a gentle boil over medium-high heat; skim and discard any scum that rises to the surface. Reduce heat and gently simmer until tender and thoroughly cooked, about 40 minutes.
- Remove from pot and let cool. Strain and reserve cooking liquid. When cool enough to handle, remove meat and discard skin and bones; set aside.
- Heat the same pot used for cooking the turkey over medium-high heat. Add oil and heat until hot, but not smoking. Add onion and sauté until golden brown and softened, about 4 minutes. Pour 3 cups of the turkey broth into pan to deglaze. Stir in drained tomatoes, peanut butter, chocolate, sugar, chili powder and cinnamon. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
- Remove from heat and purée in a food processor or blender (use caution when puréeing hot liquids) or leave in pot and purée with an immersion blender. Return to pan along with reserved turkey. Cook until thoroughly heated. Serve immediately.
Makes 8 servings.