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Chicken tagine with spiced Brussels sprouts & feta 2016

Chicken tagine with spiced Brussels sprouts & feta

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Rating: 5 out of 5.32 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving (6)
NutrientUnit
kcal441
fat19g
saturates8g
carbs24g
sugars16g
fibre9g
protein39g
salt0.7g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, November 2016

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Overall rating

Rating: 5 out of 5.32 ratings

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