Nutrition per serving may change if servings are adjusted.
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.
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
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; 0 g added sugars; 239 IU vitamin A; 29 mg vitamin C; 89 mg calcium; 3 mg iron; 542 mg sodium; 383 mg potassium