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.
6 servings, about 1 1/3 cups each
Active Time: 45 minutes |
Total Time: 1 3/4 hours
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 can vegetable broth
12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
1 15-ounce can chickpeas, rinsed
1 1/2 tablespoons honey
Preheat oven to 375°F.
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.
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.
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.
Per serving :
15 g Fat;
3 g Sat;
6 g Mono;
101 mg Cholesterol;
31 g Carbohydrates;
34 g Protein;
8 g Fiber;
490 mg Sodium;
407 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat
Tips & Notes
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.