Chicken Tagine with Pomegranates

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.

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)
Yield: 4 servings, about 1 cup each
Active Time: 45 minutes
Total Time: 1 1/4 hours

Ingredients

  1. 1 1/4 cups fresh pearl onions, or frozen small whole onions
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon ground ginger
  4. 1/8 teaspoon freshly ground pepper
  5. 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  6. 1 1/2 cups pomegranate juice
  7. 3/4 cup pitted prunes
  8. 1/2 cup dried apricots
  9. 15 sprigs cilantro, tied with kitchen string
  10. 1/2 teaspoon salt
  11. 2 tablespoons sesame seeds, for garnish
  12. 1 cup pomegranate seeds, (1 large fruit, see Tip) for garnish

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 432 calories; 9 g fat (2 g sat, 4 g mono); 118 mg cholesterol; 64 g carbohydrates; 30 g protein; 5 g fiber; 432 mg sodium; 1170 mg potassium.

Nutrition Bonus: Potassium (48% daily value), Iron (15% dv).

3 1/2 Carbohydrate Serving

Exchanges: 2 1/2 fruit, 1 vegetable, 4 lean protein, 1/2 fat