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Chicken and pomegranate tagine recipe

Chicken and pomegranate tagine recipe

32 ratings

This hearty chicken tagine recipe is inspired by the rich stews of Morocco, combining aromatic spices with tender meat and sweet dried fruits. Finished with fresh pomegranate and coriander, this makes a colourful and delicious dinner for the whole family. See method

  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 278 calories / serving
  • Freezable
  • Healthy


  • 1tbsp olive oil
  • 4 chicken legs
  • 1 large onion, chopped
  • 2 cloves garlic, crushed to a paste
  • knob ginger, finely grated
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 200ml pomegranate juice
  • 200ml chicken stock
  • 8 soft ready to eat dried apricots, halved
  • 4 soft ready to eat dried figs, quartered

To serve

  • 4tbsp fresh pomegranate seeds

To serve

  • handful chopped fresh coriander

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    21g 23%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 22.6g Protein 23.7g Fibre 4.2g


  1. Heat the oil in a large casserole dish and brown the chicken on each side, remove from the pan with a slotted spoon and set aside.
  2. Stir in the onion and cook for a few mins to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for 1 min more then add the juice and stock, stirring well.
  3. Return the chicken back to the pan along with the apricots and figs and bring to the boil. Turn down to a low simmer, cover with a lid and cook for a further 30 mins until the chicken is cooked through with no pink showing.
  4. Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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