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Kumquat Tagine

http://www.eatingwell.com/recipes/kumquat_tagine.html

From EatingWell:  January/February 2007

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

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 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

Preparation

1. Preheat oven to 375°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.

Nutrition

Per serving : 391 Calories; 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.