What you'll need
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, minced
- 2 tablespoons chili powder (use a high quality chili powder like Penzey's or Morton & Bassett)
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 2 cups low-sodium chicken broth, plus more if needed
- 1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)
- ¼ cup raisins
- 2 tablespoons ground almond butter or peanut butter
- 10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)
- ¼ cup minced fresh cilantro leaves
The method
Directions
- 01
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- 02
Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.
- 03
Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the turkey or chicken and cook until heated through, about 5 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is a quick and easy version of Mexico’s signature sauce - Mole. Traditional mole often has 20 ingredients or more and it can take all day to prepare. This simplified recipe uses some of the classic ingredients - cocoa, chili powder and ground nut butte…
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, minced
- 2 tablespoons chili powder (use a high quality chili powder like Penzey's or Morton & Bassett)
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 2 cups low-sodium chicken broth, plus more if needed
- 1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)
- ¼ cup raisins
- 2 tablespoons ground almond butter or peanut butter
- 10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)
- ¼ cup minced fresh cilantro leaves
Cook Like James · The method
Directions
- 1
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- 2
Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.
- 3
Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the turkey or chicken and cook until heated through, about 5 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.
This is a quick and easy version of Mexico’s signature sauce - Mole. Traditional mole often has 20 ingredients or more and it can take all day to prepare. This simplified recipe uses some of the classic ingredients - cocoa, chili powder and ground nut butte…
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, minced
- 2 tablespoons chili powder (use a high quality chili powder like Penzey's or Morton & Bassett)
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 2 cups low-sodium chicken broth, plus more if needed
- 1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)
- ¼ cup raisins
- 2 tablespoons ground almond butter or peanut butter
- 10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)
- ¼ cup minced fresh cilantro leaves
Directions
- 1
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- 2
Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.
- 3
Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the turkey or chicken and cook until heated through, about 5 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.
