Kumquat Tagine

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Kumquat Tagine

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.

Serves 6

Prep Time 45 min

Total Time 105 min.

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

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.


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