This beautiful and fragrant tagine has a deep flavor tinged with a tartness from the pomegranate juice. As the dish simmers, the dark chicken and dried fruit absorb the crimson of the pomegranate juice and cook into a luscious caramel brown stew. The fresh pomegranate arils and cilantro leaves add a final bright counterpoint.


  1. If using fresh onions, cook in boiling water for 1 minute. Cool under running water; peel. Heat oil in Dutch oven (or tagine casserole) over medium-high heat. Add ginger, pepper, and salt; cook for 1 minute.

  2. Add chicken, onions, and garlic to pan. Sauté 5 minutes; stir in pomegranate juice, dried plums, and apricots. Bring to a simmer; reduce heat to medium-low, partially cover, and cook about 20 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F.

  3. Stir cornstarch mixture into stew; simmer until thickened. Stir in cilantro. Serve stew garnished with pomegranate seeds.


Just BARE® Boneless Skinless Chicken Breasts may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.