Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 4 tablespoons 60ml Turkey leg-thigh pieces (large)

  3. 1/3 cup 20g / 0.7oz Sliced yellow onion

  4. 3 Garlic cloves - minced

  5. 1 tablespoon 15ml Sesame seeds - toasted

  6. 1/4 teaspoon 1 1/3ml Cinnamon

  7. 1/4 teaspoon 1 1/3ml Ground cloves

  8. 1/4 teaspoon 1 1/3ml Coriander seeds - toasted, crushed

  9. 2 tablespoons 30ml Ground dried ancho or mixed - chile peppers

  10. 2 teaspoons 10ml Chopped fresh cilantro

  11. 2 cups 474ml To 3 c chicken stock

  12. 3 tablespoons 45ml Smooth peanut butter

  13. 2 1/2 tablespoons 37ml Tomato paste

  14. 4 tablespoons 60ml Golden raisins

  15. 1 oz 28g Unsweetened chocolate - chopped

  16. Salt

  17. Freshly ground black pepper

  18. Garnish

  19. Roasted and julienne red - bell peppers

  20. Warm tortillas

  21. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. From "American Game Cooking," by John Ask and Sid Goldstein.

  2. Heat oil in a large, heavy-bottomed saute pan and brown turkey on all sides. Remove turkey and set aside. Add onion to pan and saute until lightly browned. Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes. Add stock and simmer for 1O minutes, stirring occasionally.

  3. Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth. Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes. Thin with stock as necessary. Season with salt and pepper.

  4. Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey. Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs.

  5. Jayne Benet writing in the San Francisco Chronicle, 3/18/92.


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