Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 onions, thinly sliced
• 4 cloves garlic, slivered
• 1 tablespoon minced fresh ginger
• 2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 1 14-ounce c vegetable broth
• 12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
• 1 15-ounce c chickpeas, rinsed
• 1 1/2 tablespoon honey

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Cooking Directions

Step 1

Preheat oven to 375°F.

Step 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.

Step 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.

Step 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.