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.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 391 calories; 15 g fat (3 g sat, 6 g mono); 101 mg cholesterol; 31 g carbohydrate; 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).


1 1/2 Carbohydrate Servings


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

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

Loved this recipe! I was tempted to use chicken breasts, but resisted and used thighs as called for. Delicious! The dark meat was wonderfully tender and hearty. The kumquats were perfectly sweet and complimented the cinnamon and cloves excellently. I'll definitely serve this again.

Anonymous, Philadelphia, PA

This recipe was great! I switched chicken breasts for thighs, and opted to throw everything into a crock pot on low before leaving for work. When I got home, it was delicious. Vegetarians could take out chicken and add some hearty winter root vegetables like parsnips...

Anonymous, Washington, DC

It has a flavor combinations I don't usually use when I am improvising. It was a hit with everyone, too.

, Sunrise, FL

We only made this once, the kumquats were a real pain to deal with and did not add much flavor. I would not make this again.

Anonymous, Larchmont, NY

I don't usually like chickpeas very much, but in this dish, they were delicious. Great recipe! Note to Anonymous in Larchmont, N.Y.: You didn't peel the kumquats, did you?

Ellee, ID