Pumpkin and Chestnut Tajine
Pumpkin and Chestnut Tajine is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g chestnuts
- 1 small Hokkaido pumpkin (ca. 600 g)
- Salt
- Pepper (freshly ground)
- 1 pinch nutmeg (freshly grated)
- dried chili peppers (shredded)
- 0.5 tsp five-spice blend
- 2 Cinnamon sticks
- 150 ml Vegetable broth
- 2 tart apples (e.g., Boskop)
- fresh coriander for garnish
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Score the chestnuts crosswise and roast them on a baking tray in the oven for 10-15 minutes, turning occasionally. Then place them on a damp kitchen towel and peel off the shells.
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3.
Wash the pumpkin thoroughly, halve it, remove seeds and strings, and cut into 1 cm thick pieces or slices. Place the peeled chestnuts with the pumpkin in a large baking dish (or fireproof tajine). Season with salt, pepper, nutmeg, some dried chili, and the five-spice powder; add the cinnamon sticks, pour in a little broth, and mix well. Hold a piece of parchment paper under running water, squeeze it dry, and lay it over the vegetables (this steams the veg without a tajine). Bake in the preheated oven for 25-30 minutes, stirring occasionally and adding more broth if needed.
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4.
Wash the apples, quarter them, remove cores, and cut into wedges. About 10 minutes before the end of cooking, mix the apple wedges into the vegetables. Remove from the oven and serve with coriander garnish.
