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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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.

Nutrition Facts

382 calories; protein 33.2g; carbohydrates 29.1g; dietary fiber 7.7g; sugars 13.4g; fat 15g; saturated fat 3.4g; cholesterol 100.7mg; vitamin a iu 238.7IU; vitamin c 29mg; folate 24.8mcg; calcium 88.6mg; iron 3.3mg; magnesium 40.2mg; potassium 383.1mg; sodium 541.6mg; thiamin 0.1mg; added sugar 4g.

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More