1 large red onion, divided
5 Oz (150 gram) Kumquats, divided
1 tablespoon of garlic, crushed
1 tablespoon of ginger, grated
2 lbs (900 gr) chicken thighs
½ teaspoon of cumin powder
½ teaspoon of coriander powder
½ teaspoon dried marjoram
1 teaspoon dark chili powder
2 bay leaves
Pinch of saffron
2 TBSP maple syrup (optional)
5 Oz (150 gram) pitted black olives
Julienne half of onion and slice kumquats, remove seeds.
Blend the other half of onion and 2/3 of kumquats along with garlic and ginger. Add enough water to make a fine puree.
Preheat the oven on 375F(190C). Brown the thighs all sides. Add the spices.
Add the kumquat puree. If you prefer a sweet and sour dish, add maple syrup.
Add olives, sliced onions and kumquats.
Cook uncovered for 50 to 60 minutes or until chicken is very tender. Finish with lemon juice and serve. I also added pieces of compound butter.