Turkey Mole Stew - cooking recipe

Ingredients

8 -10 lbs turkey, cut into 8 serving pieces
2 cups finely chopped onions
3 tomatoes, skinned,seeded and coarsely chopped
1/2 cup chopped golden seedless raisins
1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup finely chopped almonds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups boiling chicken broth
4 tablespoons chicken fat (or margarine)
2 cups cold chicken broth
1 1/2 ounces unsweetened chocolate
sesame seeds, optional

Preparation

Place the turkey pieces in a large saucepan and cover with water.
Cover the pan and cook over a high heat for 15 minutes.
Reduce the heat to medium and cook for an additional 45 minutes.
Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl.
Mix to a paste.
Preheat the oven to 450 degrees.
In a large skillet, melt the chicken fat (or margarine) over a low heat.
Add the chopped vegetables and spice mixture.
Fry for 5 minutes, stirring constantly.
Add the cold chicken broth and chocolate to the skillet.
Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted.
Stir constantly until the chocolate is evenly distributed throughout the mole sauce.
Remove the turkey pieces from the saucepan in which they were simmered and drain well.
Pat the pieces dry with paper towel.
Arrange the turkey pieces in a large baking dish in a single layer.
Bake, uncovered, for 30 minutes.
Pour the sauce over the turkey pieces and lower the heat to 350 degrees.
Cook for 30 minutes further.
Sprinkle the dish with sesame seeds before serving, if desired.