I looooove my new Le Creuset Buffet Casserole (in flame). I got it to replace a stainless steel pan that I use constantly that is separating at the seams on the bottom. I wanted something that was oven proof, and mainly because of the dish I am making tonight.
This is an adapted recipe from Eating Well magazine. I blogged about the original recipe and gave the link here. But, even though I am only one hour from Kumquat Avenue in Coconut Grove, it is hard for me to find fresh kumquats in my regular haunts, even my farmers market that has a pretty extensive variety. So, I make mandarin orange tagine. Seemed like a decent replacement. Picky loves mandarin oranges, and it is much easier to keep two cans of them and a can of chick peas (Picky and S eat around them) than it is to source the fresh kumquats all year.
Mandarin Orange Tagine (adapted from Eating Well magazine)
1 T extra-virgin olive oil
2 onions, thinly sliced
3 cloves garlic, slivered
1 T minced fresh ginger
2 pounds skinless boneless chicken thighs, cut into 2 inch pieces
1 t ground coriander
1 t ground cumin
3/4 t ground cinnamon
1/2 t salt
1/2 t freshly ground pepper
1/8 t ground cloves
1 14 0z can vegetable broth
2 cans Mandarin oranges (22 oz), drained of juices
1 15 oz can chickpeas, rinsed
1 1/2 T 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.
3. 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, oranges, chickpeas and honey. Bring to a simmer.
4. 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.