Kumquat and Carrot Braised Chicken
Kumquats are stealthy little things. A bright orange outer offers a deceivingly
sweet appearance, but one bite reveals an exceedingly sour punch. Their company is best enjoyed with a sweet playmate to balance things out.
Caramelized carrots and onions are the perfect sugary cohorts to the tangy kumquats in this dish. The best part is the ingredients are as fragrant as they are delicious.
I used chicken thighs because they take on flavors so effortlessly while maintaining a hearty chicken taste. But you can use any part, as well as any poultry. Duck is especially well-pared with citrus, sweet and earthy flavors.
Add a few tablespoons of chopped cilantro and parsley for freshness just before braising, then a pinch prior to serving.
If cilantro doesn’t float your boat, switch it out for Thai basil or oregano.
Watch my YouTube video for easy step-by-step directions:
This is a perfect dinner party dish served over creamy risotto. Or an easy Sunday supper served with sautéed green beans for family and friends.
Kumquat and Carrot Braised Chicken Recipe
Ingredients:
6-8 bone in chicken thighs
2 large onions (sliced)
1 pint kumquats (halved, seeds removed)
4-6 carrots (cut in 1.5" chunks)
6-8 cloves garlic (grated)
3/4 cup orange juice
2 tbsp. chopped parsley (plus 1 tbsp. extra for garnish)
1 ½ tbsp. chopped cilantro
1/4 cup chicken stock
3 tbs olive oil
salt and pepper
Directions:
Preheat oven to 350 degrees Fahrenheit.
Allow chicken thighs to rest outside of the refrigerator for 20 minutes.
Liberally salt and pepper each chicken thigh.
Bring olive oil to medium high heat in wide stock pot or large heavy bottom pan.
Carefully place chicken skin side down in hot oil; be sure not to crowd the pan.
Brown chicken on all sides approximately 10-15 minutes.
Remove chicken from pan (chicken is still raw and not safe to eat).
Add carrots to the same pan, still on medium-high heat and begin to stir and scrape bottom of pan to loosen brown bits leftover from chicken.
Add onions to the carrots, stir to fully coat with remaining olive oil in pan then turn heat down to medium.
Sauté 4-6 minutes then stir in kumquats.
Sauté another 4-6 minutes.
Add fresh herbs.
Stir in chicken stock and orange juice.
Place chicken thighs on top of carrots, onions and kumquats.
Cover pan with tight fitting lid and cook for 30 minutes.
Remove lid and continue cooking 10-15 minutes until chicken is cooked through and a thick sauce has formed.
Place chicken on a platter and cover with sauce and the tender carrots, onions and kumquats.
Sprinkle parsley on top.
Serve family-style and enjoy.