Pumpkin Chestnut Tagine
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 400 grams Chestnuts
- 1 smaller Hokkaido pumpkin (600 grams)
- salt
- freshly ground peppers
- 1 pinch freshly grated Nutmeg
- dried chili peppers (grated)
- ½ tsp Chinese 5 spice powder
- 2 Cinnamon stick
- 150 milliliters Vegetable broth
- 2 Apple
- cilantro (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Cut the chestnuts crosswise and roast for 10-15 minutes in the oven. Then place on a damp cloth and remove the shells.
3.
Rinse the pumpkin thoroughly, cut in half, remove the seeds and fibers and cut into 1 cm (approximately 1/3 inch) wide slices. Place the peeled chestnut with the pumpkin in a large baking pan or tagine. Season with salt, pepper, nutmeg, dried chile pepper and Chinese 5-spice powder. Add the cinnamon sticks. Add broth and mix well. Bake for 25-30 minutes, stirring occasionally.
4.
Rinse, quarter and core the apples and cut into wedges. Approximately 10 minutes before end of cooking stir the apples into the pumpkin mixture. Remove from the oven and serve with cilantro leaves.
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