Turkey In Almond Mole Recipe

Name: Turkey In Almond Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho or other mild chilies; 1/4 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 1/2 teaspoon freshly ground black pepper; 5 or more large cloves garlic, peeled; 3 or 4 tomatoes, cored and chopped (about 3 cups chopped); 1/2 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

Servings: persons

2 dried ancho or other mild chilies
1/4 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 1/2 teaspoon freshly ground black pepper
5 or more large cloves garlic, peeled
3 or 4 tomatoes, cored and chopped (about 3 cups chopped)
1/2 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

1
Soak ancho or other mild chili in hot water to cover.
2
Once softened, remove from water, and remove stems and seeds.
3
Set aside.
4
Heat half the oil at medium-high in deep skillet or casserole that can later be covered.
5
Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes.
6
Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chilies, vinegar and half the stock.
7
Cook, stirring occasionally, until tomatoes begin to break down.
8
Cool slightly (or for several hours), then puree in blender.
9
Add remaining stock as needed to allow the blender to do its work.
10
Taste, and add more salt, pepper or vinegar to taste.
11
Put remaining oil in skillet over medium-high heat.
12
When oil is hot, add turkey, skin-side down.
13
Season with salt and pepper.
14
Brown for a couple of minutes (does not need to be golden), then pour on pureed sauce.
15
Adjust heat so mixture simmers steadily when covered and cook, turning pieces once or twice until thighs are very tender, about an hour.
16
Taste sauce and adjust seasoning.
17
Garnish if desired, and serve hot.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 dried ancho or other mild chilies, 1/4 cup neutral oil, like corn or canola, 1 dried red (hot) chili, or more to taste, 1 large white onion, peeled and chopped, and more.

Yes, Turkey In Almond Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey In Almond Mole

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