Paul's [recipe] Corner

This From Episode Three of the Food Trail.

500g Turkey Thigh cut into large cubes
1 onion - sliced
1 Clove of garlic – crushed
1 cup of chicken stock

Put all ingredients in a pan and simmer gently until turkey is cooked 60 – 90 mins then strain and reserve cooking liquid.

1 440g can of chopped tomatoes
1 banana
2 corn tortillas – torn in pieces
40g blanched almonds
1 tsp chilli powder
½ tsp ground cinnamon
¼ tsp ground cloves
125g butter
60g dark chocolate
Fresh coriander
Sesame seeds

Puree all ingredients except butter and chocolate then add reserved stock until mixture has the consistency of pouring cream. Put sauce into a pan, add butter and chocolate and heat until the butter and chocolate has melted. Add more stock if sauce becomes too thick. Taste and adjust for seasoning – if you want sauce to have more chilli heat add some more powder. Put turkey into sauce and simmer gently until turkey is nice and hot.

Serve on rice and garnish with chopped coriander and a sprinkle of sesame seeds.

Recipe adapted by Paul Mercurio from Bay Books Cookery Collection “The All Occasion Chicken Cookbook”