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.
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
- 1 1/4 cups fresh pearl onions or frounceen 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
- 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 frounceen in an airtight container or sealable bag for up to 3 months.
Preheat the oven to 350 degrees F.
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.
Heat the oil in a Dutch oven over medium-high heat. Add the ginger and pepper; cook, stirring, until fragrant and beginning to foam, about 1 minute. Add the chicken and onions; stir to coat. Cook, stirring occasionally, until the onions begin to turn golden, 5 to 8 minutes. Add the 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.
Remove the lid and foil. Discard the cilantro. Return to the oven and bake, uncovered, until the chicken is cooked through and tender, about 10 minutes longer.
Meanwhile, toast the 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.
To serve, spoon the tagine into a serving bowl or onto plates. Garnish with sesame seeds and pomegranate seeds.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
432 calories; 9g total fat; 2g total saturated fat; 118mg cholesterol; 432mg sodium; 64g carbohydrates; 5g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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