1 Tbsp chili powder
1 tsp ground black pepper
⅛ tsp ground cloves
⅛ tsp ground allspice
1 Tbsp sesame seeds (reserve 1 tsp for garnish) (optional)
2 Tbsp canola oil, divided into two 1-Tbsp portions
½ Tbsp garlic, minced (about 1 clove)
½ C onion, chopped
1 C canned no-salt-added diced tomatoes
1 tsp fresh oregano, rinsed, dried, and chopped (or ¼ tsp dried)
1 Tbsp cocoa powder
1 C low-sodium chicken broth

For turkey:

12 oz turkey fillets, boneless and skinless (about 4 pieces)
½ tsp salt
½ tsp ground black pepper

calories	217
Total fat	9 g
Saturated fat	1 g
Cholesterol	53 mg
Sodium	421 mg
Total fiber	2 g
Protein	24 g
Carbohydrates	9 g
Potassium	419 mg

Directions

1

Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
2

To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds (optional) to a saucepan, and toast on medium heat for 2 minutes.
3

Add 1 tablespoon canola oil. Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.
4

Add onion, and sauté until cooked but not brown, about 2–3 minutes.
5

Add tomatoes, oregano, cocoa powder, and chicken broth, and bring to a boil over high heat. Simmer for 8–10 minutes.
6

Remove from the heat, and let cool to room temperature. Puree the sauce in a blender until smooth. Return sauce to the pan, and reheat slowly (or keep sauce warm on stovetop).
7

To prepare the turkey, coat the fillets with 1 tablespoon canola oil and season with salt and pepper.
8

Broil turkey in preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).
9

Serve one piece of turkey with ½ cup of the warm mole sauce.

Tip: Try serving with rice and Baby Spinach With Golden Raisins and Pine Nuts.

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Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.