Chicken and pomegranate tagine recipe

19 ratings Rate
  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 278 calories / serving
  • Freezable
  • Healthy
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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. Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well. 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 minutes until the chicken is cooked through with no pink showing. 

Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.



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  • Ingredients

  • 1tbsp olive oil
  • 4 Halal chicken legs
  • 1 large onion, chopped
  • 2 cloves garlic, crushed to a paste
  • knob ginger, finely grated
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 200ml pomegranate juice
  • 200ml Halal 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
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  • Energy 1166kj 278kcal 14%
  • Fat 9.4g 13%
  • Saturates 2.1g 11%
  • Sugars 20.9g 23%
  • Salt 0.7g 12%

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


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