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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.

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

about 1 1/3 cups
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.

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