In the Kitchen: Turkey Mole

We’ve had a slow cooker for quite a while now, but we usually only use it for a chilli or a chicken pilaf. So with some quieter weekends recently it’s been ideal for trying some new recipes. And I can report that the first of those recipes, a turkey mole, was a huge success.

Having never had turkey mole before I didn’t know what to expect but I was intrigued enough by the ingredients – namely the mix of chocolate and the spices – to want to try it. And it’s my new favourite meal. So much so that I ate it for dinner once and lunch twice in the space of three days and I could have easily had it for a fourth meal – if we’d had any left!

As it’s one of my new favourites, you simply must give it a go too. The recipe we used was from the DK Try it! Slow Cooking book. Although we slightly amended the recipe – reducing the amount of chilli powder by two thirds (as I can’t handle that amount of spice) and leaving out the aniseed as we didn’t have any. Anyway, read on for our version…

Turkey Mole: The ingredients

900g boneless turkey thighs / salt and pepper / 3tbsps vegetable oil / 45g dark chocolate (70% cocoa) broken into pieces / 250ml hot water

Turkey Mole: The ingredients for the mole

400g chopped tomatoes / 1/2 onion quartered / 3 peeled garlic cloves / 1 slice of stale white bread / 1 stale tortilla / 175g blanched almonds / 75g raisins / 10g chilli powder / 1tsp each of: ground cloves, coriander and cumin / 1/4 ground aniseed / 2tsp ground cinnamon / 30g sesame seeds

Turkey Mole: The Recipe

  • Preheat the slow cooker as required (auto/low for 6-8 hours, high for 3-4 hours)
  • Heat half the oil in a saucepan on a medium heat
  • Add the turkey pieces and cook for 10-15 minutes until browned all over. Set aside
  • Place all the ingredients for the mole (apart from half the sesame seeds) into a food processor and blend into a smooth paste
  • Heat the remaining oil in the saucepan and add the mole mixture and cook on a medium heat until thick. Which is about five minutes
  • Add the chocolate and stir in until melted
  • Slowly add the hot water and some more salt and pepper before bringing to the boil
  • Put everything in to the slow cooker, including the turkey, with the lid on for the desired time (as outlined above)
  • After the time outlined remove the turkey from the slow cooker and use two forks to shred it
  • Return the meat to the sauce and mix up
  • Toast the remaining sesame seeds for 2-3 minutes in a dry frying pan until golden
  • Serve with couscous or rice and sprinkle over the sesame seeds

Have you ever had turkey mole? I can’t believe I hadn’t until these last few weeks. I’ve seriously been missing out!

-Fi x