You dont have to have a tagine to make this, an ordinary lidded pan will do! To prepare chestnuts in advance, cut a cross in the bottom of each and boil for about 30 minutes. Peel while still warm. Any extra chestnuts can be cooked and frozen for another day. Im sure vacuum-packed or tinned chestnuts would be fine and less fiddly to prepare. You could serve this with couscous, but Bulgur wheat makes a tasty change.
Recipe posted by StoupaTart