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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger. Serve this tagine over couscous. From . 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 |
14 ounce vegetable broth |
12 ounces kumquats, seeded and roughly chopped (2 cups) |
15 ounce chickpeas, rinsed |
1 1/2 tablespoons honey |
Directions:
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.
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