This is a simplified, quite mild version of the classic spicy–hot Mexican recipe, made with lean turkey, raisins and almonds. The surprising – yet traditional – ingredient added towards the end of the cooking time is bitter chocolate, which enriches and darkens the sauce.
2 tablespoons sunflower oil
1 large onion, chopped
2 cloves garlic, crushed
1 fresh red chilli, seeded and sliced (optional)
2 tablespoons sesame seeds
500 g skinless turkey breast steaks, cut into thin strips
1½ tablespoons mild chilli powder, or more to taste
½ teaspoon ground cloves
1 can chopped tomatoes, about 400 g ⅔cup (85 g) raisins
150 ml chicken stock, preferably homemade
15 g dark chocolate, chopped
⅓ cup (30 g) flaked almonds, toasted
2 tablespoons chopped fresh coriander
salt and pepper
sprigs of fresh coriander to serve
Heat the oil in a large wide pan over a moderately low heat.
Add the onion and garlic with the sliced chilli and sesame seeds and cook, stirring frequently, for 10 minutes or until the onion is soft and golden.
Add the strips of turkey and stir them briefly round the pan to mix with the onion.
Sprinkle over the chilli powder and cloves, and add the canned tomatoes with their juice and the raisins.
Stir well to mix.
Pour in the stock.
Bring to the boil, then reduce the heat to low, cover the pan and leave to simmer gently for 10 minutes.
Add the chocolate, almonds and chopped coriander, and stir until the chocolate has melted.
Season to taste.
Spoon into a serving dish, garnish with sprigs of coriander and serve immediately.
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The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
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