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Mexican Turkey in Chilli & Chocolate Sauce:
Mole Poblano

What's The Big Idea?

I know this is an authentic Mexican dish, but I suspect this may be a simplified version of it. I've seen recipes for this dish with 3 or even four different varieties of chillies used to create just the right flavour and heat, and this version certainly doesn't go into that sort of detail. You can use chicken or turkey. Don't be put off by the use of chocolate in this dish - it doesn't dominate the flavours, just enhances them. Serve with plain boiled rice.

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Shopping List

Here's the list of what you need:

  • 2 tablespoons vegetable oil
  • 4 turkey breast fillets
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced
  • 3 fl oz tomato purée
  • 1¼ pints chicken stock
  • 3 tablespoons malt vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • 1 oz sesame seeds
  • 1 oz flaked almonds
  • 1 oz peanuts
  • 2 oz raisins
  • ½ teaspoon ground cinnamon
  • 1 tablespoon plain chocolate, grated
  • 1 teaspoon crushed dried red chillies, or fresh chillies to taste

What To Do

  • Place the turkey fillets in a suitable non-metallic bowl. Sprinkle with the salt, black pepper, sugar and vinegar. Leave to marinate for 1 hour
  • Pre-heat the oven to 180C/350F/Gas 4
  • Place the sesame seeds, almonds and peanuts in a large flame-proof casserole and dry-fry for about 4 minutes, stirring frequently
  • Add the onion, garlic and cinnamon, and just enough oil to prevent it from sticking. Fry for a further 5 minutes
  • Add the marinated turkey fillets, and fry until browned on all sides. Add all the remaining ingredients
  • Bring to the boil, stirring thoroughly. Cover and transfer to the oven for 1¾ hours, stirring occasionally

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