How to Prepare TURKEY, CRANBERRY AND CHESTNUT TAGINE

 This year, I truly don't want to cook my turkey. Isn't that right?

 

I am not saying that in light of the fact that my mystery strategic to "tagine" everything, I am stating that on the grounds that occasionally it's ideal to do things any other way and furthermore on the grounds that astounding your visitors with sudden dinners consistently causes you to feel

*cool*.

 

So as to satisfy my turkey's fate this year, I concocted this formula. It's actually overly simple and mega encouraging! The tagine is exceptionally fragrant and flawlessly spiced, the cranberries include a fruity taste while the chestnuts include a nutty and rich flavor to the entire dish.

 

This luscious tagine is ideal for the coming occasions and it will make everybody love you much more!

 

I trust everybody has magnificent designs for the coming weeks. I am headed toward Beirut, Lebanon one week from now and I can't stand by to eat up all the nourishments while I am there! I will be somewhat caught up with during the coming weeks and I don't figure I will have the opportunity to post this formula before the year's end. Sorry! In any case, I needed to state THANK YOU for tracking, thank you for all the affection, remarks and notes. It generally makes my heart    gr

INGREDIENTS

Serves 6

 

 

●               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

 

 

METHOD

 

•  In a huge meal, heat the olive oil and include the onions over medium warmth. Spread with a cover and leave the onions until they are delicate and clear, around 15 min. This will permit perspiring the onions.

 

•  Once you've perspired the onions, place the turkey pieces, garlic,

flavors, salt and pepper and coriander bundle in the meal alongside 360 ml or simply enough water to cover the turkey pieces. Carry to the bubble and spread with a cover over medium-low warmth.

 

•  Leave to stew tenderly until the turkey is completely cooked, about 1H30. The planning here will rely upon the size of your turkey pieces, the bigger they will be, the more it will take for them to cook. Ensure you watch out for them and change the cooking time. When the turkey pieces are cooked expel them alongside the coriander bunch from the meal. Put aside to cool and dispose of the coriander bunch.

 

•  Transfer the dried cranberries in the dish and diminish the sauce for 20 minutes over medium low warmth. Mix once in a while to ensure the onions don't adhere to the base of the meal. Include the chestnut and cook for another 10 min.

 

•  When prepared to serve, place the turkey pieces back in the dish to warm them up over medium-low warmth . Serve hot, decorate with dried cranberries, cleaved chives and appreciate with a side of rice, couscous or bread.

Notes

 

•  I utilized bone-in cuts of turkey legs that I bought from my butcher yet some other cut will likewise work.