Chicken tagine with spiced Brussels sprouts & feta 2016

Chicken tagine with spiced Brussels sprouts & feta

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(28 ratings)

Prep: 10 mins Cook: 35 mins


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


  • 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
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

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

  • 50g feta



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

  • ½ small bunch coriander, roughly chopped


  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, questions and tips

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29th Jan, 2019
I was disappointed by this recipe after reading all the positive reviews. It was nice enough but I've made far tastier tagines and will not be making this one again. I followed the recipe to the letter.
16th May, 2018
Very tasty! Quick and jummy!! Only deviation to recipe was less chicken (8) and more chick peas (245g -one can) and it was actually 3 portions. Only thing missing for me was heat so I added a red chilli.
19th Oct, 2017
The whole family loved it! Easy to make and very tasty. Will definitely make it again.
The Walkers's picture
The Walkers
28th Sep, 2017
Tasty dish, even when we cooked it for less time due to time constraints.
3rd Feb, 2017
Definitely needs more apricots, also I chopped mine to raisin size. Was a big hit with the family, even my 5 year old son had to admit it was good (once he finally took a bite). I was hoping for leftover, but we ate it all!
heidchef's picture
10th Jan, 2017
A hit with all the family, even my sprout hating daughter. Followed the recipe, but added a few more apricots. Delicious!
5th Jan, 2017
Really lovely for a healthy January. I follow the body coach and cook the meals anyway, and this was a nice change. But I swap the coconut oil for low cal spray because I hate the taste of coconut oil. We had it on its own and was very filling and plenty left over for lunches (there's 2 of us). But I would like to know if this is a pre or post exercise meal- in line with Joes other recipes
1st Dec, 2016
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
26th Nov, 2016
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.
9th Nov, 2016
Just made this for dinner tonight. Served 5 of us comfortably with couscous. Absolutely delicious and one for the family favourite file.
11th Jan, 2020
Am I able to make this in my slow cooker?
lulu_grimes's picture
14th Jan, 2020
Hello, We haven't tested this in a slow cooker but there's no reason why you shouldn't be able to cook the tagine in this way. You'll have to finish the recipe by cooking the sprouts just before you serve. I hope this helps.
7th Jan, 2020
How can you print this recipe
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