Chicken tagine with spiced Brussels sprouts & feta
- Preparation and cooking time
- 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
- 1 ½ tbsp coconut oil
- 1 large red onion , sliced
- 1 red pepper , finely sliced
- 3 garlic cloves , finely chopped
- 10 chicken thighs 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 4
Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.