kumquats & thighs


Here’s a savory, fruity braise that cooks in no time. Perfect for Sunday

1/2 red onion, chopped
3 cloves garlic, chopped
6 chicken thighs rubbed with salt and pepper and any of the following spices: cumin, coriander, turmeric, smoked and sweet paprika, and fennel
3 stalks celery, chopped
4 carrots, chopped
1/2 red onion, chopped
3 cloves garlic, chopped
8 kumquats
12 castelvetrano olives
1/2 bottle dry white wine
olive oil

Sauté the onions, garlic, and chicken in olive oil for about 4 minutes in a large sauté pan. Add all other ingredients except wine and cook for 3-5 minutes more. Add wine. It should barely cover everything. Simmer on low heat for 30-40 minutes until everything is tender. Serve over rice or with a side of lentils.

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