Tangy, sour, sweet, and slightly bitter depending on how ripe; the kumquat is a tiny powerhouse of citrusy goodness.
Today’s flavor comes straight from the dwarf kumquat tree on my patio. Kumquats are warm climate fruits that look like little tiny oranges.
Kumquats are meant to be eaten with the skin, the skin in fact being sweeter sometimes than the inside fruit. Kumquats are also in the evergreen family, they are citrus fruit found mostly in Southeast Asia, although their popularity is growing and bringing them to other climates. They look like a very tiny tangerine, approximately the same size as an olive. They taste very citrusy, with the interesting difference that the skin is typically much sweeter than the inside fruit and adds a woody complexity to their taste spectrum. Because kumquats are part of the citrus family, they can be used in the same way that most citrus is. They are used in marmalades, jams, jellies, dried fruit, or preserved and added to foods and beverages. In Asian culture, the kumquat is also preserved in brine and then used as a health remedy.
From a health perspective, Kumquats are full of nutrients. They are a great resource of bioflavonoids and phytonutrients that help manage blood sugar, immune function, cardiovascular health and systemic inflammation. Research suggests that the kumquat is beneficial for digestive balance as well. Just 8 kumquats provide sufficient fiber and phytonutrient benefit to exceed the daily suggested balance.
Because they are citrus they are also packed with volatile oils that stimulate the olfactory response to balance mood and increase serotonin production. Research has also demonstrated that the kumquat can be a beneficial addition to your diet if you are trying to get rid of gallstones or liver inflammation.
- 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, (any kind of meat can be used or veggie sub)
- 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
- 2 cups of broth
- 2 cups of kumquats, roughly chopped
- 2 cups of chickpeas, rinsed
- 1 1/2 tablespoons honey
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.