Chicken Tagine with Pomegranates

Chicken Tagine with Pomegranates

5 Reviews
From: EatingWell Magazine, Fall 2003

The Moroccan word tagine, when translated simply as “stew,” hardly does justice to this beautifully fragrant, succulent one-dish meal. (Tagine is also the name of the distinctive pot in which the meal is traditionally cooked and served.) Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce.

Ingredients 4 servings

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  • 1 1/4 cups fresh pearl onions, or frozen small whole onions
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground ginger
  • 1/8 teaspoon freshly ground pepper
  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  • 1 1/2 cups pomegranate juice
  • 3/4 cup pitted prunes
  • 1/2 cup dried apricots
  • 15 sprigs cilantro, tied with kitchen string
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds, for garnish
  • 1 cup pomegranate seeds, (1 large fruit, see Tip) for garnish

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. If using fresh pearl onions, cook in boiling water for 1 minute. Drain. Peel when cool enough to handle. If using frozen onions, rinse under warm water to thaw.
  3. Heat oil in a Dutch oven over medium-high heat. Add ginger and pepper; cook, stirring, until fragrant and beginning to foam, about 1 minute. Add chicken and onions; stir to coat. Cook, stirring occasionally, until onions begin to turn golden, 5 to 8 minutes. Add pomegranate juice, prunes, apricots, cilantro and salt; bring to a simmer. Cover tightly with foil and then with a lid. Transfer to the oven and bake for 30 minutes.
  4. Remove lid and foil. Discard cilantro. Return to oven and bake, uncovered, until the chicken is cooked through and tender, about 10 minutes longer.
  5. Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  6. To serve, spoon the tagine into a serving bowl or onto plates. Garnish with sesame seeds and pomegranate seeds.
  • Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350°F, covered, for 25 to 30 minutes) or in the microwave.
  • Equipment: Kitchen string
  • Ingredient note: Look for pomegranate juice with other bottled juices or in the produce section of well-stocked supermarkets and natural-foods stores.
  • Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 432 calories; 9 g fat(2 g sat); 5 g fiber; 55 g carbohydrates; 30 g protein; 6 mcg folate; 133 mg cholesterol; 38 g sugars; 0 g added sugars; 2038 IU vitamin A; 3 mg vitamin C; 29 mg calcium; 3 mg iron; 433 mg sodium; 1186 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 2 1/2 fruit, 1 vegetable, 4 lean protein, 1/2 fat

Reviews 5

November 14, 2011
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By: Peanut
Delicious and Easy Great recipe! I served it with quinoa but I will try couscous or brown rice next time since the quinoa didn't soak up the extra juice as well. I did make a few changes, due to what I had on hand: instead of pearl onions, I coarsely chopped a small white onion and sauteed it for a few minutes in the oil and spices, and I used cranberry-pomegranate juice from concentrate (it was less expensive than pure pomegranate juice). It turned out delicious, even my guy approved! Even though the stew takes a while to cook, the hands-on prep time was minimal, making this an easy dish.
February 22, 2011
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By: kjcaufield
So good made again! Great dish to use up leftover fruit. Spouse loved it and readily ate all of the leftovers. A dish that will be more frequently on our menu! Pros: Great use of left over fruit, easy to make Cons: Spouse ate all the leftovers :)
November 10, 2010
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By: EatingWell User
Yummy! Great blend of flavors and relatively easy to prepare-I cooked it in a tagine-very fun!
November 10, 2010
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By: EatingWell User
Yummy! Great blend of flavors and relatively easy to prepare!
October 22, 2010
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By: EatingWell User
I have been to Morocco and eaten tagines that are very similar to this one. This recipe really nails the authentic flavor of a home-cooked Moroccan dish. Made this with couscous and it was absolutely delicious!