Tested till perfect Mole Turkey Wings

Mole Turkey Wings

Rich and nutty with hints of spices and dark chocolate, this simplified version of the
Mexican sauce called mole uses easily available ingredients. Turkey wings are often
sold with tips removed and already split. Toss some rice with chopped fresh
coriander or green onion and serve as a bed for this classic.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, chopped
  • 3 3cloves garlic, sliced
  • 1 tbsp 1tbspchili powder
  • 1 tsp 1tspancho chili powder or chili powder
  • 1 tsp 1tspground coriander
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground cinnamon
  • 1/4 tsp 1/4tspaniseed, (optional)
  • 1 Pinch 1Pinchground cloves
  • 1-1/2 cups 1-1/2cupsdiced canned tomatoes, and juice
  • 1 cup 1cupsodium-reduced chicken stock
  • 2 tbsp 2tbspraisinraisins
  • 2 tbsp 2tbspalmond butter or peanut butter
  • 1 oz 1ozunsweetened chocolate, chopped
  • 3 lb 3lbtrimmed split turkey wingturkey wings
  • 2 tsp 2tspsesame seeds
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Preparation

In large heavy skillet or wide shallow Dutch oven, heat oil over medium-high heat; saut?nions and garlic until softened, about 5 minutes. Add chili powder, ancho powder, coriander, half each of the salt and pepper, the cinnamon, aniseeds (if using) and cloves; cook, stirring, for 1 minute.

Add tomatoes and juice, stock, 1/2 cup (125 mL) water, raisins, almond butter and chocolate. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly. Transfer to blender or food processor; pur? Strain through fine sieve, pressing on solids. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 months.)

Meanwhile, season turkey wings with remaining salt and pepper; arrange on rack on foil-lined rimmed baking sheet. Broil 6 to 8 inches (15 to 20 cm) from heat until golden, turning once, about 16 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.)

Return sauce to skillet. Add wings, turning to coat; cover and simmer, stirring occasionally, until tender, about 45 minutes. Serve sprinkled with sesame seeds.

Additional information : Variation
Mole Chicken Wings: Replace turkey wings with chicken wings (split and tips removed). Omit water. Reduce simmering wings in mole sauce to 20 minutes.

Nutritional Information Per serving: about

cal 424 pro 33g total fat 28g sat. fat 7g
carb 10g fibre 0 chol 92mg sodium 647mg

% RDI:

calcium 8 iron 24 vit A 5 vit C 17
folate 10
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