• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

The Moroccan word tagine, when translated simply as "stew," hardly does justice to this beautifully fragrant, succulent one-dish meal. (Tagine is also the name of the distinctive pot in which the meal is traditionally cooked and served.) Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce.

• 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 tablespoons sesame seeds, for garnish
• 1 cup pomegranate seeds, (1 large fruit, see Tip) for garnish

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