This dark and thick sauce is made with a combination of spices, unsweetened cocoa powder, and thickened with peanut butter. It has a depth of flavor that's incredible, and the stew should be served over rice. A tossed salad is a good way to finish out the meal.
Makes 4 to 6 servings
Prep time: 20 minutes
Minimum cook time: 2 1/4 hours in a medium slow cooker
1 (1 1/2 pound) boneless skinless turkey breast
2 tablespoons olive oil
2 large onions, diced
3 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
2 tablespoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups Chicken Stock
3 tablespoons smooth peanut butter
1 chipotle chile in adobo sauce, finely chopped
2 teaspoons adobo sauce
1 tablespoon cornstarch
Salt and freshly ground black pepper to taste
1. Rinse turkey and pat dry with paper towels. Trim fat, and cut turkey into 1-inch cubes.
2. Heat oil in a skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in chili powder, cocoa powder, cumin, coriander, and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.
3. Add turkey, tomatoes, stock, peanut butter, chipotle chile, and adobo sauce to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until turkey is cooked through and no longer pink.
4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup, and stir it into the slow cooker. Cook for 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation: Substitute 1 1/2 pounds boneless pork loin, cut into 1-inch cubes, for the chicken.
From Gluten-Free Slow Cooking
Molé is a thick and rich sauce made with unsweetened chocolate that dates back to the Aztec empire in Mexico. Legend states that King Montezuma, thinking that Cortez was a god, served molé at a banquet to receive him. The word molé comes from the Nahuatl word "milli," which means sauce or "concoction."
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.