Turkey in Mole Sauce

Turkey with mole sauce with rice on a white serving dish.

Course Main Course

Keyword Onion, Tomato, Cinnamon, Tomatoes, Cilantro, Turkey, Scallions, Cumin, Onions, Cocoa Powder, Jalapeño Pepper, Ground Turkey, Diced Tomatoes, Mole Sauce, Ground Cinnamon, Coriander

Cooking Method Stovetop

Program Cooking Matters

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 213kcal

Author Chef Sue Sheldon

Equipment

Stovetop
Large Skillet

Ingredients

1 Onion Large
1 Jalapeño Pepper Medium
6½ teaspoons Cumin Ground
2½ teaspoons Coriander Ground
½ teaspoon Cinnamon
1 Tablespoon Canola Oil
1 pound Ground Turkey Lean
1 can Diced Tomatoes 14 ounces, no salt added
¾ cup Water
3 Tablespoons Cocoa Powder
½ teaspoon Salt
1 bunch Cilantro Optional
1 Scallions Optional

Instructions

Peel, rinse, and chop onion. Rinse the jalapeño, remove the seeds, and mince.
If using, rinse and chop cilantro. Peel and thinly slice scallion.
In a large skillet over medium heat, add cumin, coriander, and cinnamon. Cook until fragrant, stirring often, 2-3 minutes. Transfer spices to a plate.
Add oil to the skillet and heat. Add onion and cook until golden, 12-14 minutes. Add jalapeño and cook until fragrant, about 1 minute more.
Add turkey and spices. Cook until turkey is browned, breaking up clumps with a mixing spoon, about 5 minutes.
Add tomatoes, water, and cocoa powder. Stir to combine. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes. Stir in salt. If using, serve sprinkled with cilantro and/or scallions.

Notes

Serve with cornbread or over rice. Add a side of sautéed cooking greens or a tossed salad.
For extra heat, add another rinsed and minced jalapeño pepper in step 4.
You can use 1 teaspoon anise seed in place of ½ teaspoon of the cumin and ½ teaspoon of the coriander, if you like.

Nutrition