Turkey Mole

• For sauce:

  1 Tbsp chili powder
  1 tsp ground black pepper
  ⅛ tsp ground cloves
  ⅛ tsp ground allspice
  1 Tbsp sesame seeds (reserve 1 tsp for garnish) (optional)
  2 Tbsp canola oil, divided into two 1-Tbsp portions
  ½ Tbsp garlic, minced (about 1 clove)
  ½ C onion, chopped
  1 C canned no-salt-added diced tomatoes
  1 tsp fresh oregano, rinsed, dried, and chopped (or ¼ tsp dried)
  1 Tbsp cocoa powder
  1 C low-sodium chicken broth

• For turkey:

  12 oz turkey fillets, boneless and skinless (about 4 pieces)
  ½ tsp salt
  ½ tsp ground black pepper

Directions

• 1

  Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

• 2

  To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds (optional) to a saucepan, and toast on medium heat for 2 minutes.

• 3

  Add 1 tablespoon canola oil.  Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.

• 4

  Add onion, and sauté until cooked but not brown, about 2–3 minutes.

• 5

  Add tomatoes, oregano, cocoa powder, and chicken broth, and bring to a boil over high heat.  Simmer for 8–10 minutes. 

• 6

  Remove from the heat, and let cool to room temperature.  Puree the sauce in a blender until smooth.  Return sauce to the pan, and reheat slowly (or keep sauce warm on stovetop).

• 7

  To prepare the turkey, coat the fillets with 1 tablespoon canola oil and season with salt and pepper.

• 8

  Broil turkey in preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).

• 9

  Serve one piece of turkey with ½ cup of the warm mole sauce.