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. Source: EatingWell Magazine, January/February 2007

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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.


Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.

Nutrition Facts

382 calories; total fat 15g 23% DV; saturated fat 3.4g; cholesterol 101mg 34% DV; sodium 542mg 22% DV; potassium 383mg 11% DV; carbohydrates 29.1g 9% DV; fiber 7.7g 31% DV; sugar 13g; protein 33.2g 66% DV; exchange other carbs 2; vitamin a iu 239IU; vitamin c 29mg; folate 25mcg; calcium 89mg; iron 3mg; magnesium 40mg; thiaminmg; added sugar 4g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love this one. It's easy and impressive. The flavors are warn and filling. It's on my fall-back list. I will use tangerines in place of kumquats to make an easier version. Highly recomended. Read More
Rating: 5 stars
Cooking time and temperature are too long and too high. If you cook at 375 you will only need 45 minutes. If you turn it down and gently simmer at 325 you can leave it in for the hour. Yummy! Read More