Moroccan · Tagines
Turkey Tagine with Chestnuts
A winter tagine that pairs braised turkey thigh with sweet roasted chestnuts and warming cinnamon, a less common but increasingly popular dish on cold-season Moroccan tables, especially where turkey has become an affordable substitute for other meats.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g turkey thigh, cut into pieces
- 200 g cooked, peeled chestnuts
- 1 onion, grated
- 1 tsp cinnamon, 1 tsp ginger
- Pinch saffron
- 1 tbsp honey
- 3 tbsp olive oil
- Salt
Method
- 1
Brown the turkey
Warm the oil and brown the turkey pieces, then add the onion, cinnamon, ginger, saffron and salt.
- 2
Braise
Add 300 ml water, cover, and simmer over low heat for 50–55 minutes until tender.
- 3
Add chestnuts
Stir in the chestnuts and honey and cook uncovered for 10–15 minutes until the sauce thickens.
- 4
Serve
Serve with bread or couscous.
Chef's tips
- Pre-cooked vacuum-packed chestnuts save considerable time and work well here.
- Turkey thigh stays juicier through the long braise than turkey breast, which can dry out.
Frequently asked questions
Can I substitute chicken for turkey?
Yes, chicken thighs work well too, though the cooking time will be slightly shorter.