Turkey, Cranberry & Chestnut Tagine

Ingredients

• 900 gTurkey breast or thighs, cubed
• 150Dried cranberries
• 200 gRoasted chestnuts, halved
• 1Large onion, sliced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 4 tbspOlive oil
• 1.5 tspGround cinnamon
• 1 tspSweet paprika
• 1 tspGround cumin
• 0.5 tspGround turmeric
• 1 tbspTomato paste
• 500 mlTurkey or chicken broth
• 1Bay leaf
• 1 tspSalt
• 0.5 tspBlack pepper
• 1 mlFresh lemon juice
• 3 tbspFresh cilantro, chopped

Instructions

1. 1

   Brown turkey: Heat olive oil in a large tagine or pot over medium-high heat. Brown cubed turkey breast or thighs in batches, about 3–4 minutes per side. Set aside.

2. 2

   Cook aromatics and spices: Add sliced onion to the pot and cook until softened, about 5 minutes. Add minced garlic, grated ginger, ground cinnamon, sweet paprika, ground cumin, and ground turmeric. Cook until fragrant, about 1–2 minutes.

3. 3

   Deglaze and return turkey: Stir in tomato paste and cook for 1 minute. Add turkey or chicken broth and scrape up any browned bits. Return turkey to the pot.

4. 4

   Simmer turkey: Add bay leaf, salt, and black pepper. Bring to a simmer, cover, and cook gently for 25–30 minutes until turkey is cooked through.

5. 5

   Add cranberries and chestnuts: Add dried cranberries and roasted chestnuts, halved. Simmer uncovered for another 10 minutes until the tagine is fragrant and the cranberries are plump.

6. 6

   Finish and serve: Stir in fresh lemon juice. Taste and adjust seasonings. Garnish with fresh cilantro and serve hot from the tagine.