Chicken tagine with spiced Brussels sprouts & feta

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(28 ratings)

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/MAKES Serves 4 - 6

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
50g feta
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.

Goes well with