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Chicken tagine with spiced Brussels sprouts & feta

Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 441
  • Carbohydrates 24
  • Saturated Fat 8
  • Sugar 16
  • Protein 39
  • Fat 19
  • Fibre 9
  • Salt 0.7

Nutrition per serving

  • Calories 441
  • Carbohydrates 24
  • Saturated Fat 8
  • Sugar 16
  • Protein 39
  • Fat 19
  • Fibre 9
  • Salt 0.7

Ingredients

  • 1 ½ tbsp coconut oil
  • 1 large red onion, sliced
  • 1 red pepper, finely sliced
  • 3 garlic cloves, finely chopped
  • 10 chicken thigh fillets (boneless and skinless)
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • 1 tbsp tomato purée
  • 250ml chicken stock
  • 6 dried apricots, cut in half
  • 175g canned chickpeas, drained and rinsed
  • ½ tsp cumin seeds
  • 275g Brussels sprouts, shredded
  • 50g feta
  • ½ small bunch coriander, roughly chopped

Method

  1. Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly, for 3 -4 mins or until just starting to soften. Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.

  2. Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.

  3. While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.

  4. Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.

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