This year, I really don’t feel like roasting my turkey. Do you?
I am not saying that because my secret mission is to “tagine” everything, I am saying that because sometimes it’s nice to do things differently and also because surprising your guests with unexpected meals always makes you feel *cool*.
So in order to fulfil my turkey’s destiny this year, I came up with this recipe. It’s honestly super easy and mega comforting! The tagine is very fragrant and beautifully spiced, the cranberries add a fruity taste while the chestnuts add a nutty and rich flavour to the whole dish.
This scrumptious tagine is perfect for the coming holidays and it will make everyone love you even more!
I hope everyone has wonderful plans for the coming weeks. I am off to Beirut, Lebanon next week and I cannot wait to devour all the foods while I am there! I will be a bit busy during the coming weeks and I don’t think I will have the time to post this recipe before the end of the year. Sorry! However, I wanted to say THANK YOU for following along, thank you for all the love, comments and notes. It always makes my heart smile!
Happy holidays, happy New Year, happy everything! See you next year. xxx
Turkey, Cranberry and Chestnut Tagine
- 4 tablespoons olive oil
- 4 large onions (about 800 gr), chopped
- 2,5 kg turkey pieces (see notes)
- 1 ½ tablespoon finely chopped garlic (about 6 cloves)
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1 ½ teaspoon salt or more to taste
- ¼ ground black pepper
- 1 large coriander bouquet, tied
- 150 gr dried cranberries and more for garnish
- 400 gr cooked chestnut (see notes)
- 2 tablespoons chopped chives for garnish
• 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 min. This will allow sweating the onions.
• Once you’ve sweated the onions, place the turkey pieces, garlic, spices, salt and pepper and coriander bouquet in the casserole along with 360 ml or just enough water to cover the turkey pieces. Bring to the boil and cover with a lid over medium-low heat.
• Leave to simmer gently until the turkey is fully cooked, about 1h30. The timing here will depend on the size of your turkey pieces, the larger they will be, the longer it will take for them to cook. Make sure you keep an eye on them and adjust the cooking time. Once the turkey pieces are cooked remove them along with the coriander bouquet from the casserole. Set aside to cool and discard the coriander bouquet.
• Transfer the dried cranberries in the casserole and reduce the sauce for 20 minutes over medium low heat. Stir occasionally to make sure the onions don’t stick to the bottom of the casserole. Add the chestnut and cook for another 10 min.
• When ready to serve, place the turkey pieces back in the casserole to warm them up over medium-low heat . Serve hot, garnish with dried cranberries, chopped chives and enjoy with a side of rice, couscous or bread.
• I used bone-in slices of turkey legs that I purchased from my butcher but any other cut will also work.
• To find out how to cook chestnuts, check out this link. Otherwise, store-bought chestnuts will work perfectly.