Chicken tagine with pomegranate
Prep:
10 mins
Cook:
45 mins
Moroccan stew, beautifully fragrant and unique with the use of crisp pomegranate and rustic flavours.
1 large onion, chopped
1 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
812g chicken thighs, skins removed and trimmed of any fat
235ml pomegranate juice
250g prunes, stones removed if necessary
100g apricots, dried
Handful fresh coriander, tied with kitchen string
½ tsp salt
Pomegranate seeds, for garnish
Curly parsley, garnish (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Cook the chopped onion in boiling water for 1 minute. Drain.
Heat the oil in an oven-safe dish or pan oven over medium-high heat.
Add the ginger, cinnamon and some black pepper.
Cook, stirring, for about 1 minute.
Add the chicken and onions and stir to coat.
Cook until the onions begin to turn golden, then add the pomegranate juice, prunes, apricots, coriander bunch and a ¼ teaspoon of salt.
Bring to a simmer.
Cover tightly with foil and then with a lid.
Transfer to the oven and bake for 30 minutes.
Remove lid and foil.
Discard coriander and return to the oven uncovered, until the chicken is cooked through and tender, about 10 minutes longer.
Garnish with pomegranate seeds by cutting the fruit in half and smacking the back of the skin over with the back of a wooden spoon to cover the chicken with the jewelled fruit and some parsley if using.
Serves
6
Preparation Time
10 minutes
Cooking Time
45 minutes
Main ingredients
Fruit, Chicken, Oil, Spice
Recipe Type
Dinner, Entertaining, Family Dinners, Healthy, One Pot
Cuisine
Moroccan
Level of Difficulty
Easy
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