How to make it

  • Heat olive oil in a dutch oven, tagine, or large skillet with a lid over medium-high heat. Add chicken and allow to brown thoroughly on each side.
  • Meanwhile, thinly slice onions and carrots--a mandoline will make very quick work of this. Carefully grate garlic, tossing any large skins that may be left.
  • Remove chicken and set aside. Lower heat to medium and add onion and garlic, taking care not to let them burn. Allow them to cook for about four minutes or until onions are translucent and fragrant. Add carrots and allow to cook for another couple of minutes before adding spices.
  • Mix well so that the spices coat the onions and carrots. Once the spices become very aromatic, a couple of minutes, add chicken stock, vinegar, raisins, dates, and olives. Mix well to combine, making sure to loosen any bits of browned chicken or spices from the bottom of the pan.
  • Once the mixture in the pan seems well combined, add browned thighs, nestling them down into the juicy mixture. Spoon a little of this mixture over the pieces of chicken, making sure to include some onions, carrots, etc. Gently bring chicken and sauce to a boil before covering. Drop heat to low (1 or 2) and allow to cook for 1 hour undisturbed. It may be tempting, but do not remove the lid! After 1 hour, remove lid and gently stir contents. Be careful with your chicken as it may fall apart if you nudge it too hard. Allow chicken and sauce to continue cooking for about 30 additional minutes on the same low heat setting, or until sauce has thickened up to your liking.
  • Once you are ready to serve the chicken, stir in chopped pecans and half of the pomegranate arils. Reserve the remaining arils and scallions for a beautiful garnish. Serve warm or at room temperature over orange-scented brown rice

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  • boofie 9 years ago
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