Chicken tagine with spiced Brussels sprouts & feta
By Joe Wicks
Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew
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Prep:10 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 441
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fat 19g
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saturates 8g
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carbs 24g
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sugars 16g
-
fibre 9g
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protein 39g
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salt 0.7g
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
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.
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.
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.
Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.
