Marquit Quastal

1. 1

   Fry the onion in the butter or oil until it begins to color.

2. 2

   Add the garlic and meat and turn to brown it all over.

3. 3

   Add salt and pepper, ginger, and cinnamon.

4. 4

   Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water to keep it only just covered and letting it reduce towards the end so that the sauce is rich and unctuous.

5. 5

   To peel the fresh chestnuts, make a slit on one side with a sharp, pointed knife and cook under the broiler, turning them over once, until they are browned and the skins come off easily.

6. 6

   Peel them when cool enough to handle but still hot.

7. 7

   Fifteen minutes before the end of cooking, add them to the meat and stir in the honey if using.

8. 8

   If using frozen chestnuts, defrost them thoroughly before putting them into the stew, and simmer 10 minutes.

9. 9

   Serve hot.

10. 10

    For a tagine with chickpeas, raisins, and chestnuts, add 1 cup cooked canned chickpeas and 2 tablespoons raisins at the same time as the chestnuts.

11. 11

    You could also add 1 tablespoon rose water.

* Per serving · 4 servings · Values may vary.

No additional tips available.