| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
The zen of, Chicken and |
1 |
Servings |
INGREDIENTS
| 7 1/2 |
lb |
Turkey |
| 3 |
md |
Bay Leaves |
| 1 |
tb |
Rosemary |
| 1/2 |
c |
Hot Salsa |
| 3/4 |
c |
Slivered Almonds |
| 4 |
c |
Chicken Stock; At Room Temperature |
| 1 |
c |
Chopped Scallions |
| 3 |
md |
Tomatoes; Peel, Seed And Chop, Or 1 Cup Canned Italian Plum Tomatoes |
| 1/2 |
c |
Currants |
| 2 |
tb |
Pumpkin Seeds; Roasted |
| 1 |
tb |
Garlic; Finely Chopped |
| 1/2 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Cloves |
| 1/2 |
ts |
Ground Coriander |
| 1/2 |
ts |
Anise Seed; Ground |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Fresh Ground Pepper |
| 6 |
tb |
Olive Oil |
| 2 |
oz |
Unsweetened Chocolate |
| 2 |
tb |
Sesame Seeds |
INSTRUCTIONS
Place turkey, bay leaves and rosemary in a large stock pot. Cover with
water. Bring to a boil. Reduce heat to low and simmer for one hour. Turkey
will be almost cooked. Set aside. Chocolate Sauce (Mole Sauce): Place the
salsa, almonds, two cups of chicken stock, scallions, tomatoes, currants,
pumpkins seeds, garlic, cinnamon, cloves, coriander, anise, salt and pepper
in a blender. Puree on high speed. Heat two tablespoonsof olive oil in a
heavy skillet. Pour in the puree and simmer stirring constantly for three
minutes. Add two cups of chicken stock and melt in the chocolate. Stir.
Cover and set aside. Remove the turkey from the stock pot and pat dry with
paper towels. Cut into eight pieces. Heat 4 tablespoons of olive oil in a
heavy 12-inch skillet. Brown the turkey pieces. Drain the fat. Pour the
chocolate sauce over the turkey. Cook 30 minutes turning the pieces now and
then. To serve place on heated platter and sprinkle with two tablespoons of
sesame seeds.
Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted
to MC-Recipe Digest V1 #679 by Peg Baldassari <Baldassari@CompuServe.COM>
on Jul 19, 1997
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