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Kumquat Tagine
Source: Eating Well

Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.

Prep Time: 45 minutes
Cook Time: 105 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Kumquat Tagine
1 tsp  ground coriander
1 tsp  ground cumin
0 3/4 tsp  ground cinnamon
0 1/2 tsp  salt
0.125 tsp  ground cloves
1 each  vegetable broth
12 oz  kumquats
0 tbsp  honey
  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.dd 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.
  3. 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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