Chicken & Pomegranate Tagine Recipe

Name: Chicken & Pomegranate Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon sesame seeds (to garnish); 1 cup frozen small whole onions; 2 tablespoons olive oil; 1 teaspoon ground ginger; ¼ teaspoon fresh ground pepper; 1 12 lbs boneless skinless chicken breasts, cut into 2 inch chunks; 1 ½ cups pomegranate juice; ½ cup pitted prune, cut in halves; ½ cup dried apricot, cut in halves; 15 sprigs cilantro, tied with string; ½ teaspoon salt; 1 cup pomegranate seeds, for garnish (1 large fruit)

Servings: persons

1 -2 tablespoon sesame seeds (to garnish)
1 cup frozen small whole onions
2 tablespoons olive oil
1 teaspoon ground ginger
¼ teaspoon fresh ground pepper
1 12 lbs boneless skinless chicken breasts, cut into 2 inch chunks
1 ½ cups pomegranate juice
½ cup pitted prune, cut in halves
½ cup dried apricot, cut in halves
15 sprigs cilantro, tied with string
½ teaspoon salt
1 cup pomegranate seeds, for garnish (1 large fruit)

1
Pomegranates.
2
Fill a large bowl with water.
3
Hold the pomegranate in the water and slice the crown off.
4
Lightly score the fruit into quarters, from crown to stem end.
5
Keeping the fruit under water carefully break it apart.
6
Then gently separate the arils (seeds) from the outer skin and white pith.
7
The seeds will drop to the bottom of the bowl and the pith will float to the surface.
8
Discard the pith then pour the seeds into a colander.
9
Rinse and pat dry.
10
The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
11
Tagine.
12
Heat a small skillet over medium-low heat then toast sesame seeds dry, stirring constantly, until golden and fragrant, 2 to 3 minutes.
13
Transfer to a bowl to cool.
14
Meanwhile, rinse the frozen onions under warm water to thaw.
15
Heat oil in a tagine over medium-low heat.
16
Then add ginger and pepper, stirring, until fragrant and beginning to foam (around 1 minute).
17
Add the chicken and onions to the mixture then stir to coat.
18
Cook until onions begin to turn golden, roughly 5 minutes, making sure to stir occasionally.
19
Stir in the pomegranate juice, prunes, apricots, cilantro and salt.
20
Cover with the lid cook over low heat for 45 minutes.
21
Remove lid and discard cilantro.
22
Carefully stir the sauce then recover & continue to cook for 30 minutes.
23
The tagine is done once the chicken is tender.
24
To Serve: Ladle the tagine into a large serving bowl.
25
Garnish with sesame seeds and pomegranate seeds.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 -2 tablespoon sesame seeds (to garnish), 1 cup frozen small whole onions, 2 tablespoons olive oil, 1 teaspoon ground ginger, and more.

Yes, Chicken & Pomegranate Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Pomegranate Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions