Turkey in Mole Sauce

Ingredients

• 1 large onion
• 1 medium jalapeño pepper
• 6 ½ teaspoons ground cumin
• 2 ½ teaspoons ground coriander
• ½ teaspoon ground cinnamon
• 1 Tablespoon canola oil
• 1 pound lean ground turkey
• 1 (14-ounce) can diced tomatoes, no salt added
• ¾ cup water
• 3 Tablespoons cocoa powder
• ½ teaspoon salt

Optional Ingredients

• 1 bunch fresh cilantro
• 1 small scallion

Materials

• Can opener
• Cutting board
• Large skillet
• Measuring cups
• Measuring spoons
• Mixing spoon
• Plate
• Sharp knife

Instructions

1. Peel and chop onion. Rinse and mince jalapeño.
2. If using, rinse and chop cilantro. Peel and thinly slice scallion.
3. In a large skillet over medium heat, add cumin, coriander, anise seed and cinnamon. Cook until fragrant, stirring often, 2-3 minutes. Transfer spices to a plate.
4. 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.
5. Add turkey and spices. Cook until turkey is browned, breaking up clumps with a mixing spoon, about 5 minutes.
6. 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.

Chef’s Notes

• Serve with Confetti Pepper Corn Bread or over cooked rice. Add a side of Sauteed 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.