If you enjoy a good "concoction," which is what the Nahuatl (language of the Aztecs) word molli means, you’ll enjoy this dish. Many traditional Mexican dishes use mole (MOH-lay), a rich, dark sauce that usually includes chocolate. To reduce the saturated fat, this recipe uses cocoa powder instead.
Turkey Breast with Mole Sauce
Calories177 Per Serving
Protein29g Per Serving
Fiber1g Per Serving
|Total Fat||4.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||1 g|
3 lean meat
1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
2 pounds boneless, skinless turkey breast (all visible fat discarded)
1 cup water
1 medium chopped onion
1 garlic clove (minced)
1 cup fat-free, low-sodium chicken broth
2 tablespoons unsweetened cocoa powder
2 tablespoons shelled, unsalted sunflower seeds
2 tablespoons shelled, unsalted pumpkin seeds
1 tablespoon chili powder
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
In a large skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the turkey breast for 2 to 3 minutes on each side, or until browned. Pour in the water and bring to a boil. Reduce the heat and simmer, covered, for 1 hour, or until the turkey registers 165°F on an instant-read thermometer. Transfer the turkey to an ungreased 1-quart baking dish, discarding the cooking liquid. Set aside the turkey.
Preheat the oven to 350°F.
Meanwhile, in a small skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring occasionally.
In a food processor or blender, process the onion mixture and the remaining ingredients until smooth. Pour the mixture over the turkey. Bake for 30 minutes. Serve warm.
Grinding Dried Chiles, Herbs, and Spices: If you enjoy grinding your own dried chiles, an electric coffee grinder is the best tool for the job. If you choose this method, you will want to dedicate the coffee grinder to grinding only chiles—otherwise, "hot coffee" could take on a whole new meaning! Electric coffee grinders are also great for perking up your dried herbs or spices.
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This recipe is reprinted with permission from The New American Heart Association Cookbook, 9th Edition. Copyright © 2017 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.