Turkey, Cranberry and Chestnut Tagine

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. Once cooked, remove the turkey pieces and the coriander bouquet from the casserole. Set the turkey aside to cool and discard the coriander bouquet.

5. Transfer the dried cranberries to the casserole and reduce the sauce for 20 minutes over medium-low heat, stirring occasionally.

6. Add the chestnuts and cook for another 10 minutes.

7. 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.