Kumquat Tagine

Kumquat Tagine

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 382 calories; 15 g fat(3 g sat); 8 g fiber; 29 g carbohydrates; 33 g protein; 25 mcg folate; 101 mg cholesterol; 13 g sugars; 4 g added sugars; 239 IU vitamin A; 29 mg vitamin C; 89 mg calcium; 3 mg iron; 542 mg sodium; 383 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat

Reviews 2

June 27, 2010
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By: EatingWell User
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!
April 15, 2010
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By: EatingWell User
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.