Kumquat Tagine
A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)--but here it's quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats.
Prep Time:
45 mins
Total Time:
1 hr 45 mins
Servings:
6 servings, about 1 1/3 cups each
Ingredients
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1 tablespoon extra-virgin olive oil
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2 onions, thinly sliced
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4 cloves garlic, slivered
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1 tablespoon minced fresh ginger
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2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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3/4 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/8 teaspoon ground cloves
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1 14-ounce can vegetable broth
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12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
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1 15-ounce can chickpeas, rinsed
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1 1/2 tablespoons honey
Directions
1.
Preheat oven to 375 degrees F.
2.
Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3.
Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas and honey. Bring to a simmer.
4.
Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.
Tip:
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Nutrition information
Calories 391, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 101 mg, Sodium 490 mg, Carbohydrate 31 g, Fiber 8 g, Protein 34 g, Potassium 407 mg. Daily Values: Vitamin C 50%, Iron 20%. Exchanges: Fruit 1,Starch 1,Lean Meat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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