Mole Poblano with Turkey
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Ingredients
- 800 g turkey breast, diced
- 3 tbsp ancho chilli paste
- 1 tbsp chipotle paste
- 30 g dark chocolate (70%)
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 30 g flaked almonds
- 20 g raisins
- 0.5 tsp ground cinnamon
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 52.4 g
- Carbohydrate
- 15.1 g
- of which sugars
- 10.9 g
- Fat
- 9.8 g
- of which saturates
- 2.8 g
- Fibre
- 3.9 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced turkey breast in a large pan, then set aside.
- 2
Fry the onion and garlic cloves for 5 minutes, then add the ancho chilli paste, chipotle paste, tomatoes, flaked almonds, raisins and ground cinnamon.
- 3
Blend the sauce smooth with the chicken stock, then return to the pan with the turkey.
- 4
Cover and simmer for 30 minutes until the turkey is cooked through with no pink remaining.
- 5
Stir in the dark chocolate until melted and glossy, then simmer uncovered for 5 minutes to thicken.
- 6
Serve the mole poblano hot, spooning the sauce generously over the turkey.
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