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Kumquat Tagine

:  January/February 2007

Your rating: None Average: 4.2 (19 votes)

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.


READER'S COMMENT:
"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! "
Kumquat Tagine Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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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.

Tips & Notes

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

Nutrition

Per serving: 391 calories; 15 g fat ( 3 g sat , 6 g mono ); 101 mg cholesterol; 31 g carbohydrates; 4 g added sugars; 34 g protein; 8 g fiber; 490 mg sodium; 407 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Fiber (32% dv), Selenium (27% dv), Iron (20% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat


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Recipe Categories

Ethnic/Regional
Moroccan
African
Main Ingredient
Chicken
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High fiber
Gluten free
Preparation/ Technique
Bake
Braise/Stew
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Casserole
Entertaining, casual
Entertaining, formal
One dish meals
Type of Dish
Main dish, combination meal
Main dish, poultry
Soups/stews
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
6
Publication
January/February 2007
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