Chicken Tagine with Pomegranates
Recipe from EatingWell

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.


Chicken Tagine with Pomegranates


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Prep Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4 servings, about 1 cup each
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Ingredients
 
savings in
 
  • 1 1/4  cups  fresh pearl onions, or frozen small whole onionsOn Sale
  • 1  tablespoon  extra-virgin olive oilOn Sale
  • 1  teaspoon  ground gingerOn Sale
  • 1/8  teaspoon  freshly ground pepperOn Sale
  • 1 1/4  pounds  boneless, skinless chicken thighs, trimmedOn Sale
  • 1 1/2  cups  pomegranate juiceOn Sale
  • 3/4  cup  pitted prunesOn Sale
  • 1/2  cup  dried apricotsOn Sale
  • 15  sprigs  cilantro, tied with kitchen stringOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 2  tablespoons  sesame seeds, for garnishOn Sale
  • 1  cup  pomegranate seeds, (1 large fruit, see Tip) for garnishOn Sale

Directions
1.
Preheat oven to 350 degrees 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.

Tips:
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.
MAKE AHEAD TIP: Prepare through Step 4. Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350 degrees F, covered, for 25 to 30 minutes) or in the microwave. Equipment: Kitchen string

Nutrition information
Calories 432, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 118 mg, Sodium 432 mg, Carbohydrate 64 g, Fiber 5 g, Protein 30 g, Potassium 1170 mg. Daily Values: Iron 15%. Exchanges: Fruit 2.5,Vegetable 1,Lean Meat 4,Fat 0.5. Percent Daily Values are based on a 2,000 calorie diet
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Okra & Chickpea Tagine
Okra & Chickpea Tagine

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name "tagine" refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish--it works well in a large saucepan--but if you have one, here's a chance to use it.

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