Created by Chef Christine Tizzard

INGREDIENTS

• 1 white onion, chopped
• 2 tbsp olive oil
• ¾ cup chili powder
• ½ tsp ground cumin
• ¼ tsp ground clove
• 1 tsp ground hot red pepper flakes
• ½ tsp ground coriander
• 4 cloves garlic, pureed
• 2 cups tomato sauce
• ½ cup pitted chopped medjool dates plus extra for garnish
• 15 corn tortilla chips
• 1 cup toasted pecans
• ¼ cup toasted sesame seeds
• 4 cups turkey or chicken stock
• 30 g dark chocolate, grated
• Salt and black pepper, to taste
• 3 tbsp fresh coriander
• 1 Yorkshire Valley Farms Organic Turkey, cut into serving-size portions, skin removed (bones reserved for stock)

METHOD

1. In a heavy saucepan soften onions in olive oil over medium-low heat.
2. Add spices and garlic and sauté for a few additional minutes.
3. Add the tomato sauce, dates and chips. Simmer until dates are tender.
4. Grind ¼ cup pecans and all of the sesame seeds in food processor. Add sauce and puree until smooth. Transfer back to pot and gently simmer for 20 minutes adding stock if too thick and all of the chocolate.
5. In a large heavy-bottomed skillet sear seasoned turkey pieces in batches in vegetable oil until browned on all sides. Transfer to large covered pot.
6. Add the mole sauce and remaining stock. Cover and simmer until internal temperature of 180°F (82°C) is reached.
7. Remove cooked turkey pieces to serving platter and reduce mole. Adjust seasoning as needed.
8. To serve pour mole sauce over turkey and garnish with remaining pecans, fresh coriander leaves and any extra whole dates.

Tizz’s Tips:
To save time Mole Sauce can be made days in advance.
Turkey can also be cooked in a 375°F (190°C) oven in a heatproof dish.