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.