Mexican Turkey Drumstick Mole

Ingredients

• 8 turkey drumsticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all purpose flour
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons raisins
• 2 tablespoons almonds, chopped and toasted
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• Salt and pepper to taste

Directions

1. Set an 8-quart Dutch oven, or another sturdy pot, on the stove and add the broth, onions, garlic, and spices. Nestle in the drumsticks, bring everything to a boil on medium-high heat, then lower the heat so the liquid barely bubbles; cover and let the turkey cook until tender, about 1-1/2 hours. While it cooks, pour in extra broth whenever the level drops below the drumsticks, and rotate them occasionally.
2. Lift the drumsticks onto a rimmed baking sheet and give them time to cool. Pour the cooking liquid through a strainer and keep it; the solids can go. Once you can handle the legs comfortably, peel off the skin and throw it away. Pull the turkey off the bones, taking out any sinews as you find them. Keep the pieces as big as you can, and place the meat in a large bowl.
3. Rip the chiles into large pieces, and get rid of the stems and seeds.
4. Warm a large, dry, heavy-duty 12-inch skillet over medium-high heat. Add the chiles and toast them for 10 to 15 seconds, flipping them often so they wake up without scorching. Move the chiles to a bowl with the raisins, pour over 3 cups boiling water, and let them sit for at least 30 minutes, or until softened. Drain the chiles and raisins, but keep 1/2 cup of that soaking water; stir the rest into the turkey broth.
5. Add the almonds and chocolate to a food processor, then pulse a few times until they are finely ground. Put in the chiles and raisins along with the saved 1/2 cup chile liquid. Add the tomatoes and tortillas, then the onion and garlic, followed by oregano, cumin, fennel, allspice, plus cinnamon and cloves; process until the mixture is smooth.
6. Set a large 8-quart Dutch oven, or another sturdy pot, over medium heat and warm the oil. Scrape in the chile puree and cook it for about 8 minutes, stirring often, until the color deepens and the mixture turns very thick. Pour in 4 cups of the turkey broth, then add a pinch of salt and pepper. Put the lid on, adjust the burner so the sauce stays at an easy simmer, and cook until it has body but can still be poured, about 40 minutes. If the sauce tightens too much, loosen it with additional turkey broth. Fold in the turkey meat and, with the heat on low, let it cook for 10 minutes so the turkey takes on the mole. Taste, then add salt and pepper as needed. Transfer the turkey and sauce to a shallow serving bowl, and scatter the toasted sesame seeds over the top.