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Kumquat Tagine

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
  6 servings, about 1 1/3 cups each
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.
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
1 15-ounce can  chickpeas rinsed
1 1/2 tablespoons  honey

Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Kumquat Tagine Recipe at
Preheat oven to 375°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Moroccan One-Dish Mains
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 391
Fat. Total: 15g
Protein: 34g
Carbohydrates, Total: 31g
Fat, Saturated: 3g
Fiber: 8g
Cholesterol: 101mg
Sodium: 490mg
% Cal. from Fat: 35%
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