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1
Place the turkey pieces in a large saucepan and cover with water.
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2
Cover the pan and cook over a high heat for 15 minutes.
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3
Reduce the heat to medium and cook for an additional 45 minutes.
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4
Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl.
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5
Mix to a paste.
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6
Preheat the oven to 450 degrees.
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7
In a large skillet, melt the chicken fat (or margarine) over a low heat.
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8
Add the chopped vegetables and spice mixture.
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9
Fry for 5 minutes, stirring constantly.
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10
Add the cold chicken broth and chocolate to the skillet.
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11
Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted.
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12
Stir constantly until the chocolate is evenly distributed throughout the mole sauce.
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13
Remove the turkey pieces from the saucepan in which they were simmered and drain well.
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14
Pat the pieces dry with paper towel.
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15
Arrange the turkey pieces in a large baking dish in a single layer.
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16
Bake, uncovered, for 30 minutes.
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17
Pour the sauce over the turkey pieces and lower the heat to 350 degrees.
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18
Cook for 30 minutes further.
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19
Sprinkle the dish with sesame seeds before serving, if desired.
