Homemade Mole Sauce

1 tsp olive oil
1 cup thinly sliced onion
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 stemmed dried seeded ancho chiles, town into 2-inch pieces (about 1/4 cup)
2 garlic cloves, thinly sliced
3 cups fat-free, less-sodium chicken broth
1 1/3 cups coarsely chopped tomato (about 1 medium)
1/4 cup golden raisins
3 Tbl sliced almonds, toasted
2 (1/2 x 2-inch) orange rind strips
3/4 pound skinless, boneless turkey thighs
1/2 oz unsweetened chocolate
1/4 tsp salt
1/4 tsp black pepper

1. Heat oili in a Dutch oven over medium-high heat. Add onion, cook 5 minutes
or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl;
sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2
minutes or until chiles soften. Add broth and next 4 ingredients (through rind)
to pan; bring to a boil. Add turkey to pan; cover, reduce heat, and simmer 
10 minutes or until turkey is done. Remove turkey from pan; shred with 2 forks.
Set aside.

2.Add chocolate to chile mixture; let stand until chocolate melts. Remove orange
rind. Using an immersion blender in pan, puree the chocolate mixture until smooth.
Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded
turkey to sauce, stir in salt and pepper. Yield: 6 servings (serving size about 1 cup
turkey mixture).

Calories: 211 (29% from fat)
Fat 6.8g (sat 1.8g, mono 2.8g, poly 1.3g)
Protein 27.2g
Carb: 10.5g
Fiber: 2.5g
Cholesterol: 80mg
Iron: 2.1mg
Sodium: 380mg
Calcium: 50mg

(copied from Cooking Light magazine, spring 2005)