Chicken in pomegranates sauce

Serves: 4 | Cooking time: 3 hrs (+30 mins preparation time) | Difficulty: easy 



This is an Israeli inspired dish (with Persian roots) that delivers LOTS of flavour and oomph with minimal effort. Simply spice the chicken with our North African TAGINE blend, add pomegranate juice and molasses and let the hob do the hard work for you. The slow cooking delivers tender, succulent meat that practically falls apart when you put a fork through it, with complex deep flavours of sweet, tangy pomegranate and exotic spices.

Delicious served with fluffy rice, lemony couscous or fresh, sharp green salad. Great for a dinner party where you need a last minute main course to impress your guests, an alternative to Sunday roast or as part of a festive spread for Christmas or Easter. Once you try it you'll want to make it over and over again.

And a little bonus - pomegranates are so good for you - they're said to help slow the ageing process, prevent cancer, contribute to a healthy heart and are packed with minerals, vitamins and iron. We love how natural produce can lend food so much flavour and is so much healthier than processed sauces and mass produced marinades they sell at supermarkets. Go pomegranates!




      •  TAGINE spice blend, 2 teaspoons
      •   Extra virgin olive oil, 1/4 cup
      •   1Kg chicken thighs (skin and bones removed)
      •   4 large red onions, finely chopped
      •   2.5 cups fresh pomegranate juice 
      •   3 tablespoons pomegranate molasses
      •   1 cup pomegranate seeds
      •   a few sprigs of fresh mint, leaves picked
      •   Sea salt and freshly ground black pepper



      1. Heat the olive oil on medium heat in a large saucepan and fry the onions for 10mins or so, stirring frequently, until lightly caramelised. 
      2. Add the chicken, TAGINE spice blend and season with salt and pepper. Mix with the onions and continue searing for 2-3 mins until the chicken is lightly golden on all sides.
      3.  Pour the pomegranate juice & molasses into the pot, mix and bring to a boil. Then lower the heat and cook on a very low setting for 3 hours until the sauce thickens and the chicken browns nicely. Give it a little stir about half way through cooking and taste to adjust the seasoning. Towards the end of cooking, add pomegranate seeds.
      4. Garnish with mint leaves. Serve warm with rice or couscous.