What is a good recipe for Moroccan chicken stew with pomegranates?”
The first time I tried this dish, I was a bit suspicious of the use of prunes. After all, their reputation isn’t one of deliciousness. But in this recipe the prunes add moisture, taste and depth and really pull the other flavors together.The pomegranate seeds, while optional, add a little bright acidity. The second time I tried this dish, I knew it would be a regular during stew season! For a good wine pairing, try a fruity chardonnay or chablis. Round out the meal with a hearty whole grain such as whole wheat couscous, quinoa or brown rice. Moroccan Chicken Stew with Pomegranates Makes 4 servings, about 1 cup each 1 1/4 cups frozen pearl onions 1 tablespoon extra-virgin olive oil 1 teaspoon ground ginger 1/8 teaspoon ground pepper 1 1/4 pounds boneless & skinless chicken thighs, trimmed 1 1/2 cups pomegranate juice (make sure it’s 100% juice with no sugar added) 3/4 cup pitted prunes 1/2 cup dried apricots 15 sprigs of cilantro, tied with kitchen string 1/2 teaspoon salt 2 tablespoons