Chicken Tagine with Lemons and KumquatsPrint Recipe
- 2 pounds chicken thighs and breast
- salt and pepper
- 3 tablespoons fresh minced garlic
- 2 teaspoons cumin
- 1 teaspoon curry
- 1/4 cup white wine
- 4 lemons, halved, juiced and added to chicken
- 1 cup kumquats, whole
- 1/4 cup chopped parsley
- 3 tablespoons olive oil
Preheat oven to 400 degrees
Place chicken pieces in large baking dish in a single layer. Season with salt and pepper, garlic, cumin, curry, and massage into chicken.
Pour over white wine and squeeze the lemons all over the chicken. Add lemons to the dish, tucking them all around the chicken. Add in kumquats, parsley and drizzle the olive oil over the top. Massage everything again so that all the flavors are thoroughly mixed.
Roast in the oven for 30 minutes (this helps brown the chicken slightly), and then cover chicken tightly with foil, lower the oven to 375 degrees and bake for an additional 20 minutes. Discard the lemons or use as a garnish. Serve over couscous, or as-is since it’s just that good! Enjoy