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.
Chicken Tagine with Pomegranates
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.
5 Reviews for Chicken Tagine with Pomegranates
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!
Yummy! Great blend of flavors and relatively easy to prepare-I cooked it in a tagine-very fun!
Yummy! Great blend of flavors and relatively easy to prepare!
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!