Ingredients

• 1 1/4 cups fresh pearl onions, or frozen small whole onions
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground ginger
• 1/8 teaspoon freshly ground pepper
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed
• 1 1/2 cups pomegranate juice
• 3/4 cup pitted prunes
• 1/2 cup dried apricots
• 15 sprigs cilantro, tied with kitchen string
• 1/2 teaspoon salt
• 2 tablespoon sesame seeds, for garnish
• 1 cup pomegranate seeds, (1 large fruit, see Tip) for garnish

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

If using fresh pearl onions, cook in boiling water for 1 minute. Drain. Peel when cool enough to handle. If using frozen onions, rinse under warm water to thaw.

Step 3

Heat oil in a Dutch oven over medium-high heat. Add ginger and pepper; cook, stirring, until fragrant and beginning to foam, about 1 minute. Add chicken and onions; stir to coat. Cook, stirring occasionally, until onions begin to turn golden, 5 to 8 minutes. Add pomegranate juice, prunes, apricots, cilantro and salt; bring to a simmer. Cover tightly with foil and then with a lid. Transfer to the oven and bake for 30 minutes.

Step 4

Remove lid and foil. Discard cilantro. Return to oven and bake, uncovered, until the chicken is cooked through and tender, about 10 minutes longer.

Step 5

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

Step 6

To serve, spoon the tagine into a serving bowl or onto plates. Garnish with sesame seeds and pomegranate seeds.