Pan-Seared Chestnut and Mushroom Tagine
A flavorful and hearty North African-inspired dish featuring seared chestnuts and mushrooms in a rich tagine sauce. Serve hot over couscous or rice for a satisfying meal.
Ingredients
- ●250g chestnutfresh or frozen
- ●120g mushroombutton or cremini
- ●250ml taginestore-bought or homemade
- ●2 tbsp olive oilfor pan-searing
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- 2
Add the chestnuts and cook for 3-4 minutes on each side, or until browned and tender.
- 3
Remove the chestnuts from the pan and set aside.
- 4
Add the remaining 1 tablespoon of olive oil to the pan, followed by the mushrooms.
- 5
Cook the mushrooms for 3-4 minutes, or until they release their liquid and start to brown.
- 6
Add the tagine to the pan and stir to combine with the mushrooms.
- 7
Return the chestnuts to the pan and stir to coat with the tagine sauce.
- 8
Season with salt and black pepper to taste.
- 9
Serve the chestnut and mushroom tagine hot over couscous or rice.