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