Chicken tagine with spiced Brussels & feta 2016

Chicken tagine with spiced Brussels & feta

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(2 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4 - 6

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

Nutrition and extra info

Nutrition: per serving (6)

  • kcal441
  • fat19g
  • saturates8g
  • carbs24g
  • sugars16g
  • fibre9g
  • protein39g
  • salt0.7g
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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
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 50g feta
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 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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Comments (3)

ldupuy's picture
5

A hit with my sweetheart, who was originally doubtful about the sprouts.
Not sure about what the apricots bring to the dish (given the very small amount), though, and I made it with neutral vegetable oil to reduce the cost

emzpugh's picture
5

Really tasty, full of flavour and went down well with the fussy other half. Used just 6 small thighs and full quantity of all other ingredients, perfect for 3 portions.

catie74's picture

Just made this for dinner tonight. Served 5 of us comfortably with couscous. Absolutely delicious and one for the family favourite file.

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