Ingredients

2 Tbsp. olive oil
4 large turkey leg-thigh pieces
1/3 C. sliced yellow onion
3 garlic cloves, minced
1 Tbsp. sesame seeds, toasted
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. coriander seeds, toasted, crushed
2 Tbsp. ground dried ancho or mixed chili peppers
2 tsp. chopped fresh cilantro
2 to 3 C. chicken stock
3 Tbsp. smooth peanut butter
2-1/2 Tbsp. tomato paste
4 Tbsp. golden raisins
1 oz. unsweetened chocolate, chopped
salt
freshly ground black pepper
Garnish:
roasted and julienne red bell peppers
warm toruntilas
fresh cilantro sprigs

Cooking Instructions

Heat oil in a large, heavy-bottomed Saute pan and brown turkey on all sides. Remove turkey and set aside. Add onion to pan and Saute until lightly browned. Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chili and chopped cilantro; cook over moderate heat for 5 minutes. Add stock and simmer for IO minutes, stirring occasionally. Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth. Return sauce to pan, add reserved turkey and simmer, covered, until tender, for about 35 minutes. Thin with stock as necessary. Season with salt and pepper. Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey. Garnish with red pepper strips, warm toruntilas and fresh cilantro sprigs.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)