Recipe Video: Chicken Tagine with Pomegranate, Carrots and Harissa!

I love eating pomegranates, apart from its incredible flavor there's deep satisfaction in getting to the jewel like "kernels" after much prodding and probing. In India where I grew up pomegranates are a popular but expensive fruit to eat. They are equally popular if not more in Moroccan and also used in cooking. Here is a simple, yet complex tasting chicken tagine with pomegranate arils. (The seeds that you eat as the fruit are called arils)




  • 1.5 lb chicken thighs

  • 1 medium size onion thinly sliced

  • 1 tsp garlic paste

  • 1 tsp turmeric

  • 1 tbs oil

  • 1/4 cup chopped carrots

  • 1/4 cup peas

  • 1/4 cup fresh parsley

  • 1 tbs ras-el-hanout

  • 1/2 cup water

  • 2 tbs honey

  • 4 tbs pomegranate molasses

  • 2 tbs harissa


Add all ingredients into tagine or cooking pot with lid and simmer on low for 30 to 40 minutes.

Serve with warm french bread. 

Enjoy with friends and/or family! If you make this recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag. 

Red Lentils in saffron sauce

Muntasim has not met a lentil he does not love. When we first met 10 years ago I was surprised by this because I grew up in a family of meat eating men. My dad would only eat lentils if they were cooked with some kind of meat. We make this red lentil dish quite often at home, its super easy takes less than 20 minutes and you can eat it over rice or with bread. My girls love it over rice with grilled fish.

4 s e r v i n g s:

  • 2 tbs olive oil
  • 5 whole garlic cloves
  • 2 medium onions chopped
  • 2 tsp Ras-el-hanout
  • 1/4 tsp turmeric
  • 1 generous pinch saffron
  • 4 tomatoes, grated
  • 1 tablespoon preserved lemons
  • 2 cups red lentils
  • 4 tablespoons chopped fresh parsley
  • 2 cups water
  • 2 teaspoons salt


  • Heat the olive oil in a deep dish and saute onions until golden brown.

  • Add garlic cloves and saute for another 5 minutes.

  • Add, turmeric, saffron and ras-el-hanout and saute.

  • Add the grated tomatoes, preserved lemons and cook until tender.

  • Add the lentils, salt, parsley and water.

  • Cook covered on medium heat until the lentils are tender.

Please share what's happening in your kitchen via the comments or #tarakitchen on Facebook, Twitter or Instagram.

Recipe Video: Chicken Tagine with Preserved Lemons and Olives

I happy to officially introduce the Tara Kitchen Cooking Show. On the show, I plan to share some of my favorite recipes and what I have learned as a self-taught cook over the years. I love Moroccan spices and flavors so you can expect to see plenty of that in my recipes. 

I am starting with one of my favorite recipes: a Chicken Tagine with Preserved Lemons and Olives. It's easy, healthy and perfect for a casual meal with friends or family.

I hope you enjoy! Please let me know if you have any questions. If you make the recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag. 


  • 1 tbs oil
  • 1 medium sliced onion
  • 2 cloves garlic
  • 2 lbs chicken
  • 1 tbs ras-el-hanout
  • 2 preserved lemon wedges (our preserved lemons)
  • 8 green olives
  • 1 tbs raisins
  • 2 tbs dry parsley
  • 1/4 cup fresh parsley
  • 1 teaspoon a blended mixture in equal parts of (black pepper, cumin and coriander powder)

Instructions:  Put all the ingredients together in a tagine or a pot with lid and simmer on low for 30-40 minutes.

2 sides for Thanksgiving Dinner with a Moroccan twist.

I LOVE Thanksgiving. Giving thanks, spending time with family and of course eating are things that go very well together. Here are some sides we use to add a bit of Morocco to the Thanksgiving table. Both go surprisingly well with a traditional turkey! 

Cranberry and Orange Relish


  •  24 oz fresh cranberries
  • 2 cups sugar
  • 2 cups water
  • 6 oranges peeled and chopped
  •  1/4 cup mint leaves thinly sliced
  • 1 cup raisins


  1. Boil cranberries and sugar until soft
  2. Add the rest of the ingredients and simmer until a thick relish like consistency is reached.


Sweet Potatoes with Honey Harissa Glaze






  • 5 sweet potatoes peeled and cubed
  • 2 cups water
  • 1tsp salt
  • For the Glaze:
  • 3 cloves crushed garlic
  • 2 cups orange juice
  • 1 cup honey
  • 1 tbs harissa

For garnish:

  • 1 cup Pomegranate arils
  • 1/4 cup almonds
  • fresh mint leaves


  1. Boil the sweet potatoes till soft but not overcooked.
  2. Place all the glaze ingredients in a pot and cook until reduced by half.
  3. Transfer the cooked sweet potatoes to a serving dish, pour the glaze over and garnish with pomegranate arils, almonds and mint.

Enjoy and may you have a wonderful meal full of thanks, food and friends! 

Please share your favorite side dishes in the comments or via #tarakitchen on Facebook, Twitter or Instagram. 

Happy Thanksgiving!