Kumquat Tagine

Kumquat Tagine is a gluten free and dairy free recipe with 6 servings. This main course has 331 calories, 34g of protein, and 10g of fat per serving. For $2.12 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, ground cumin, garlic, and a few other things to make it today. This recipe is liked by 300 foodies and cooks. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Overall, this recipe earns a good spoonacular score of 78%. Similar recipes include Tagine Zaytoun for the Tagine!, Kumquat Tart, and The Kozy Kumquat.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 60 minutes

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Ingredients:

1 15-ounce can chickpeas, rinsed

1 tablespoon minced fresh ginger

4 cloves garlic, slivered

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon ground coriander

1 teaspoon ground cumin

1 1/2 tablespoons honey

12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)

1 tablespoon extra-virgin olive oil

2 onions, thinly sliced

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces

1 14-ounce can vegetable broth

Equipment:

oven

dutch oven

frying pan

Cooking instruction summary:

Preheat oven to 375F.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.

 

Step by step:


1. Preheat oven to 375F.

2. Heat oil in an ovenproof casserole or Dutch oven over medium heat.

3. Add onions; cook, stirring often, until softened, about 4 minutes.

4. Add garlic and ginger; cook for 1 minute, stirring constantly.

5. 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.

6. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.


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