Turkey with Peanut-Almond Sauce
- Place chile peppers in a medium bowl; add enough boiling water to cover. Let soak about 20 minutes or until soft. Drain. Remove chile pepper stems and seeds.* Transfer chile peppers to a blender; set aside.
- For peanut-almond sauce, in a small saucepan cook onion and garlic in 1 tablespoon hot oil over medium-high heat about 2 minutes or until lightly browned. Stir in the tomato, 1/2 teaspoon salt, the cinnamon, allspice, and oregano; cook for 2 minutes. Transfer mixture to the blender container with the chile peppers; add broth, peanuts, almonds, and sesame seeds. Cover and blend until smooth.
- Transfer broth mixture to a large saucepan. Bring just to boiling over medium heat; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. If desired, season to taste with additional salt. Keep warm.
- In a small bowl combine paprika, chili powder, and 1/2 teaspoon salt. Brush all sides of the turkey with the 2 tablespoons vegetable oil. Sprinkle paprika mixture evenly over all sides of the turkey; rub in with your fingers. For a charcoal or gas grill, grill turkey on the greased rack of a covered grill directly over medium heat for 10 to 12 minutes or until no longer pink (170 degrees F), turning once.
- Slice turkey and serve with the peanut-almond sauce. Sprinkle with cilantro.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
This sauce also goes well with grilled chicken or pork.
Nutrition Facts (Turkey with Peanut-Almond Sauce)
- Per serving:
- 451 kcal ,
- 25 g fat
- (3 g sat. fat ,
- 8 g polyunsaturated fat ,
- 13 g monounsaturated fat ),
- 95 mg chol. ,
- 734 mg sodium ,
- 13 g carb. ,
- 5 g fiber ,
- 4 g sugar ,
- 46 g pro.