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Kumquat Tagine

January/February 2007

Your rating: None Average: 4 (26 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

2 Reviews for Kumquat Tagine

06/27/2010
Anonymous

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!

Comments
04/15/2010
Anonymous

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.

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