- Servings: 6 servings, about 1 1/3 cups each
- Prep Time: 45 Minutes
- Cook Time: Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.
- Total Time: 1 Hour 45 Minutes
Ingredients:
| 1 Tbsp | Extra-virgin Olive Oil |
| 2 | Onions Thinly Sliced |
| 4 cloves | Garlic Slivered |
| 1 Tbsp | Minced Fresh Ginger |
| 2 lb | Boneless, skinless chicken thighs trimmed of fat, cut into 2" pieces |
| 1 tsp | Ground Coriander |
| 1 tsp | Ground Cumin |
| ¾ tsp | Ground Cinnamon |
| ½ tsp | Salt |
| ½ tsp | Freshly Ground Pepper |
| ⅛ tsp | Ground Cloves |
| 1× 14-oz can | Vegetable Broth |
| 12 oz | Kumquats Seeded (see Tip) & Roughly Chopped |
| 1× 15-oz can | Chickpeas Rinsed |
| 1½ Tbsp | Honey |
| Tip: To Seed a Kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger. | |
Directions:
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.
