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Kumquat Tagine

  • 6servings
  • 105minutes
  • 391calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 2 onions , thinly sliced

  3. 4 clove(s) garlic , slivered

  4. 1 tablespoon(s) minced fresh ginger

  5. 2 pound(s) boneless, skinless chicken thighs , trimmed of fat, cut into 2-inch pieces

  6. 1 teaspoon(s) ground coriander

  7. 1 teaspoon(s) ground cumin

  8. 3/4 teaspoon(s) ground cinnamon

  9. 1/2 teaspoon(s) salt

  10. 1/2 teaspoon(s) freshly ground pepper

  11. 1/8 teaspoon(s) ground cloves

  12. 1 can(s) (14-ounce) vegetable broth

  13. 12 ounce(s) kumquats , seeded (see Tip) and roughly chopped (2 cups)

  14. 1 can(s) (15-ounce) chickpeas , rinsed

  15. 1 1/2 tablespoon(s) honey

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  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.

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