1 onion, chopped

3 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) blanched almonds

2 tablespoons (30 ml) sesame seeds

1 ancho chile, coarsely chopped (see note)

2 tablespoons (30 ml) chili powder

1 teaspoon (5 ml) ground cinnamon

1 teaspoon (5 ml) ground coriander

1 teaspoon (5 ml) ground cumin

1/4 teaspoon (1 ml) ground cloves

1/4 teaspoon (1 ml) ground nutmeg

2 tomatoes, diced

1/2 cup (125 ml) crushed tortilla chips

1/4 cup (60 ml) raisins

2 tablespoons (30 ml) brown sugar

2 cups (500 ml) chicken broth

100 g dark chocolate (86% cocoa), chopped

Salt and pepper

In a saucepan, brown the onion and garlic in the oil. Season with salt and pepper. Add the almonds, sesame seeds, ancho and spices. Sauté for about 2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer gently, uncovered, about 20 minutes. Season with salt.

In a blender, purée until smooth. Adjust the seasoning.

Serve with Poached Turkey Breast (see recipe) or poached chicken.

For a more intensely flavoured sauce, use whole coriander, cumin and cloves. Toast the whole spices in a skillet over high heat, then grind them in a coffee grinder or mortar.

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