Turkey Breast in Mole

Ingredients

• 3 tablespoons olive oil
• 2 yellow onions, chopped
• ½ cup (2½ oz/75 g) slivered almonds
• 1 tablespoon chile powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 can (14½ oz/455 g) diced tomatoes, drained
• ¼ cup (1½ oz/45 g) bittersweet chocolate, chopped
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 2 cups (16 fl oz/500 ml) chicken broth, divided
• 2 bone-in turkey breast halves, about 4 lb (2 kg) total, skin removed

Instructions

1. Warm the olive oil in a large frying pan over high heat. Add the onions and almonds and sauté until just golden, 8 to 10 minutes. Stir in the chile powder, cumin, and cinnamon and cook until fragrant, about 30 seconds.
2. Add the tomatoes, chocolate, oregano, 2 teaspoons salt, 1 teaspoon pepper, and 1 cup (250 ml) chicken broth. Stir until the chocolate melts, about 1 minute. Working in batches if necessary, blend the mixture into a smooth purée.
3. Pour the mole purée back into the frying pan over medium-high heat. Add the remaining 1 cup broth and bring to a simmer. Place the turkey breast halves in a slow cooker and pour the sauce over them. Cover and cook on High for 4 hours or Low for 8 hours.
4. Transfer one turkey breast half to a cutting board and slice it with a sharp knife. Arrange on a platter, spoon mole sauce over the top, and serve. Cool and refrigerate or freeze the remaining turkey and mole for another meal.