Kumquat Tagine

From EatingWell: January/February 2007 — Subscribe Now!

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.

6 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: 1 3/4 hours

Nutrition Profile

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

Preparation

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.

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; 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 Serving

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