Kumquat Tagine

Kumquats are only available a few weeks in the winter. That makes this a special dish since I only make it about once or twice a year at most. It comes from a 2007 issue of Eating Well magazine. I’m posting it verbatim but I do one thing different in substituting the Marrakesh blend from Savory Spice Shop instead of the cinnamon.  I could then leave out the cumin and coriander but I like them so I leave them in.

 

Kumquat Tagine

Ingredients
1 tablespoon extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, slivered
1 tablespoon minced fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 14-ounce can vegetable broth
12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
1 15-ounce can chickpeas, rinsed
1 1/2 tablespoons honey

Preparation
1. Preheat oven to 375°F.
2. 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.
3. 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.
4. 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.
Tips & Notes
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Nutrition
Per serving: 391 calories; 15 g fat ( 3 g sat ); 101 mg cholesterol; 31 g carbohydrates; 4 g added sugars; 34 g protein; 8 g fiber; 490 mg sodium; 407 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Fiber (32% dv), Selenium (27% dv), Iron (20% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat

Original recipe here: http://www.eatingwell.com/recipes/kumquat_tagine.html

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