Pheasant Tagine

Ingredients:

  • Smoking point oil

  • 1-2 pheasant breasts

  • 2 cups Julien Vidalia onions

  • 1 tsp turmeric

  • 1/2 tsp clove

  • 1/2 tsp cinnamon

  • 1 tsp paprika

  • 4 cups chicken stock

  • 2 cups chickpeas, cooked

  • 1/2 cup honey

  • Your favorite vegetables

  • Olive oil

  • Salt and pepper for taste

  • Mint for garnish

Directions:

  1. In a tagine, heat 2 tbsp of high smoking-point oil on the stovetop, and sear pheasant on both sides until golden brown. Set aside.

  2. In the same tagine, sauté 2 cups of Julien Vidalia onions

  3. Add 1 tsp turmeric, 1/2 tsp clove, 1/2 tsp cinnamon, 1 tsp paprika, simmer at medium heat for 10 minutes

  4. While stirring, add 4 cups chicken stock, 2 cups cooked chickpeas, simmer

  5. Add 1/2 cup honey and top with pheasant

  6. Garnish with your favorite vegetables (making sure vegetables are on top and don't touch the bottom of the pan directly, as to not overcook)

  7. Add a drizzle of olive oil, salt, and pepper to taste

  8. Reduce heat to low and cover with a tagine lid for 30 minutes

    *Only open the tagine lid 1-2 times to check the broth, if needed add a little more broth. Tagine should be saucy and not brothy.

  9. Garnish with mint, cover and let rest for 5 minutes and serve. Enjoy!