1/4 cup dark raisins

1/4 cup light rum or orange juice

2 tablespoons light olive oil

1 cup finely chopped onion

1 medium clove garlic, peeled and minced

1 green or red bell pepper, stemmed, seeded and coarsely chopped

3 tablespoons diced canned chilies

1 1/4 pounds lean ground turkey

1/4 teaspoon dried thyme, crushed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 teaspoon salt

1 (14-ounce) can diced tomatoes in puree

1 (8-ounce) can tomatoes, broken into small pieces

2 tablespoons cider vinegar

2 green onions, coarsely chopped

1/4 cup pimento-stuffed green olives, coarsely chopped

1/4 teaspoon freshly ground black pepper

1. Soak the raisins in the rum or orange juice while preparing the other ingredients

2. In a large skillet, heat the olive oil over medium heat. Add onion and saute for 3 minutes. Add the garlic and bell pepper; saute for 5 minutes.

3. Add the chilies, turkey, thyme, cumin, cinnamon, cloves and salt. Saute until the turkey is cooked through while using a spatula to break up the turkey into smaller pieces. This allows the turkey to pick up more of the flavors of the other ingredients.

4. Add the raisin mixture, all of the tomatoes including the juices and vinegar. Simmer for 10 minutes. Stir in the green onions, olives and pepper; simmer for 5 minutes.

To serve: Serve with rice or corn bread, or over toasted rolls or hamburger buns, along with a simple green salad or brocolli.