A flavorful tagine featuring tender turkey pieces, sweet dried cranberries, and earthy chestnuts, perfect for a comforting meal.
Ingredients
Main Ingredients
- 4tbspolive oil
- 800gonions, chopped
- 2500gturkey pieces
- 6clovegarlic, finely chopped
- 2tspground turmeric
- 2tspground ginger
- 1tspground cumin
- 1 1/2tspsalt
- 1/4tspground black pepper
- 1large coriander bouquet
- 150gdried cranberries
- 400gcooked chestnut
- 2tbspchopped chives
Nutrition (per serving)
Calories
1270.4kcal (63.52%)
Protein
77.8g (100%)
Carbs
121.6g (44.23%)
Sugars
22.0g (44%)
Healthy Fat
12.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Turkey, Cranberry and Chestnut Tagine
Cooking Instructions
In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 15 minutes.
Once the onions are sweated, add the turkey pieces, garlic, spices, salt, pepper, and coriander bouquet to the casserole along with enough water to cover the turkey pieces. Bring to a boil and then cover with a lid, reducing the heat to medium-low.
Let it simmer gently until the turkey is fully cooked, about 1 hour and 30 minutes. The cooking time will depend on the size of the turkey pieces.
Once cooked, remove the turkey pieces and the coriander bouquet from the casserole. Set the turkey aside to cool and discard the coriander bouquet.
Transfer the dried cranberries to the casserole and reduce the sauce for 20 minutes over medium-low heat, stirring occasionally.
Add the chestnuts and cook for another 10 minutes.
When ready to serve, return the turkey pieces to the casserole to warm them up over medium-low heat. Serve hot, garnished with dried cranberries and chopped chives.
Nutrition (per serving)
Nutrition (per serving)
Calories
1270.4kcal (63.52%)
Protein
77.8g (100%)
Carbs
121.6g (44.23%)
Sugars
22.0g (44%)
Healthy Fat
12.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added flavor, consider marinating the turkey pieces in the spices and olive oil for a few hours before cooking.
Adjust the seasoning to taste, especially the salt and spices, to suit your preference.
FAQS
How can I make Turkey, Cranberry and Chestnut Tagine suitable for a gluten-free diet?
To make this Turkey, Cranberry and Chestnut Tagine gluten-free, ensure that all your ingredients, especially the spices and any broth used, are certified gluten-free. You can also serve it with gluten-free grains like quinoa or rice to complement the dish.
What are some good substitutions for turkey in the tagine recipe?
If you're looking for a substitution for turkey in this tagine recipe, you can use chicken, duck, or even a plant-based protein like chickpeas or tofu for a vegetarian option. Adjust the cooking time accordingly, as different proteins may require different cooking durations.
How should I store leftover Turkey, Cranberry and Chestnut Tagine?
To store leftover Turkey, Cranberry and Chestnut Tagine, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 3 months. Reheat thoroughly before serving.
What side dishes pair well with Turkey, Cranberry and Chestnut Tagine?
This flavorful tagine pairs beautifully with couscous, quinoa, or a simple green salad. You can also serve it with warm, crusty bread to soak up the delicious sauce. For a festive touch, consider a side of roasted vegetables.
What is the cooking process for making Turkey, Cranberry and Chestnut Tagine?
To make Turkey, Cranberry and Chestnut Tagine, start by sautéing onions in olive oil until soft. Then, add turkey pieces, garlic, spices, and water, bringing it to a boil before simmering for about 1.5 hours. After cooking, add dried cranberries and chestnuts, reducing the sauce before serving. Finally, return the turkey to warm it up and garnish before serving.
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