Turkey Mole

This recipe is from Reader's Digest's Foods That Fight Diabetes (p 61).

If you like authentic Mexican dishes, you'll love the spicy taste of this dish. 

Prep time 30 minutes. Cooking time 30 minutes. Serves 4

Nutritional Information Per Serving :  calories 412; calories from fat 95; fat 11g; saturated fat 2g; cholesterol 70mg; sodium 708 mg; carbohydrate 51g; fiber 7g; sugars 38g; protein 34g.

2 tsp canola oil                                                       2 large onions, chopped

2 large garlic cloves, minced                                   1 tbsp sesame seeds

1 1/2 tbsp chili powder (more or less, to taste)     1 cup dark raisins

1 small red chile pepper, seeded and minced        1/2 tsp ground cloves

1 pound boneless, skinless turkey breast filets, cut into 1 inch wide strips

1 can (14 ounces) whole tomatoes in juice            1/2 tsp salt

1 cup low fat reduced sodium chicken broth          3 tbsp chopped bittersweet chocolate

1/4 cup toasted sliced almonds                             2 tbsp chopped fresh cilantro

Garnish with sprigs of fresh cilantro if desired.

1.  Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, chili powder, sesame seeds, and chile pepper. Saute until the onions are soft and the sesame seeds are fragrant and toasted, about 10 minutes.

2.  Season the strips of turkey with the salt. Add the turkey to the skillet and toss with the onion mixture. Stir in the canned tomatoes with their juice and the raisins. Sprinkle in the cloves.

3.  Pour in the broth and bring to a full boil. Reduce the heat to medium-low, cover the skillet, and simmer gently for 10 minutes.

4.  Add the chocolate, almonds, and chopped cilantro, and stir until the chocolate has melted. Spoon into a serving dish and decorate with sprigs of cilantro.

Note:  When I serve this, I serve it with a fresh, tossed salad with a light vinaigrette dressing and warmed, taco sized tortilla halves.