Tunisian Roasted Chestnut Tagine
A traditional Tunisian dish made with roasted chestnuts, perfect for a gluten-free dinner. This tagine is a hearty and flavorful stew that's perfect for a cold winter night.
Ingredients
- ●2 cups chestnuts
- ●2 tablespoons olive oil
- ●1 large onion
- ●3 cloves garlic
- ●2 cups chicken broth
- ●1 cup dried apricots
- ●1/4 cup almonds
- ●1 teaspoon cinnamon
- ●1 teaspoon cumin
- ●to taste salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and chop the chestnuts into large pieces.
- 3
Heat the olive oil in a large Dutch oven over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional 1 minute.
- 6
Add the chopped chestnuts, chicken broth, dried apricots, almonds, cinnamon, cumin, and salt to the pot.
- 7
Bring to a boil, then cover and transfer to the preheated oven.
- 8
Bake for 30-40 minutes, or until the chestnuts are tender.
- 9
Serve the tagine hot, garnished with fresh parsley if desired.
- 10
Note: Traditionally, a tagine is cooked in a clay pot with a conical lid. If you have one, use it! If not, a Dutch oven will work just fine.
- 11
This recipe can be made ahead and refrigerated or frozen for later use.