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

 

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.


Nutrition Information:

Quickview
330k Calories
34g Protein
10g Total Fat
25g Carbs
17% Health Score
Limit These
Calories
330k
17%

Fat
10g
16%

  Saturated Fat
2g
13%

Carbohydrates
25g
9%

  Sugar
10g
11%

Cholesterol
143mg
48%

Sodium
796mg
35%

Get Enough Of These
Protein
34g
68%

Vitamin B6
1mg
55%

Selenium
36µg
52%

Vitamin B3
8mg
44%

Manganese
0.85mg
43%

Phosphorus
364mg
36%

Fiber
6g
27%

Vitamin C
20mg
24%

Vitamin B5
2mg
22%

Zinc
2mg
20%

Vitamin B2
0.33mg
19%

Potassium
625mg
18%

Magnesium
69mg
17%

Vitamin B12
0.97µg
16%

Iron
2mg
16%

Copper
0.26mg
13%

Vitamin B1
0.2mg
13%

Folate
37µg
9%

Calcium
83mg
8%

Vitamin K
6µg
6%

Vitamin A
303IU
6%

Vitamin E
0.7mg
5%

covered percent of daily need
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