Turkey mole

This is a simplified, quite mild version of the classic spicy–hot Mexican recipe, made with lean turkey, raisins and almonds. The surprising – yet traditional – ingredient added towards the end of the cooking time is bitter chocolate, which enriches and darkens the sauce.

Turkey mole


  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 fresh red chilli, seeded and sliced (optional)
  • 2 tablespoons sesame seeds
  • 500 g skinless turkey breast steaks, cut into thin strips
  • 1½ tablespoons mild chilli powder, or more to taste
  • ½ teaspoon ground cloves
  • 1 can chopped tomatoes, about 400 g ⅔cup (85 g) raisins
  • 150 ml chicken stock, preferably homemade
  • 15 g dark chocolate, chopped
  • ⅓ cup (30 g) flaked almonds, toasted
  • 2 tablespoons chopped fresh coriander
  • salt and pepper
  • sprigs of fresh coriander to serve


  1. Heat the oil in a large wide pan over a moderately low heat.
  2. Add the onion and garlic with the sliced chilli and sesame seeds and cook, stirring frequently, for 10 minutes or until the onion is soft and golden.
  3. Add the strips of turkey and stir them briefly round the pan to mix with the onion.
  4. Sprinkle over the chilli powder and cloves, and add the canned tomatoes with their juice and the raisins.
  5. Stir well to mix.
  6. Pour in the stock.
  7. Bring to the boil, then reduce the heat to low, cover the pan and leave to simmer gently for 10 minutes.
  8. Add the chocolate, almonds and chopped coriander, and stir until the chocolate has melted.
  9. Season to taste.
  10. Spoon into a serving dish, garnish with sprigs of coriander and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 25 minutes



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