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Chicken Tagine with Pomegranates
Source: Eating Well

Ingredient note: Pomegranate juice: The R.W. Knudsen brand is available in natural-foods stores (www.knudsenjuices.com). The distinctive bottles of Pom Wonderful juice will be available in the refrigerated section of many supermarkets this fall (www.pomwonderful.com).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 d

Rating:
Prep Time: 45 minutes
Cook Time: 75 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Chicken Tagine with Pomegranates
1 tsp  ground ginger
0 cup  pomegranate juice
0 1/2 cup  dried apricots
0 1/2 tsp  salt
2 tbsp  sesame seeds
1 cup  pomegranate seeds
Directions
  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.

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