Chicken tagine with spiced brussels sprouts & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 ½ tbsp coconut oil
- 1 large red onionsliced
- 1 red pepperfinely sliced
- 3 garlic clovesfinely chopped
- 10 chicken thighsfillets (boneless and skinless)
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 250ml chicken stock
- 6 dried apricotscut in half
- 175g canned chickpeasdrained and rinsed
- ½ tsp cumin seeds
- 275g brussels sproutsshredded
- 50g feta
- ½ small bunch corianderroughly chopped
Nutrition: per serving (6)
- kcal441
- fat19g
- saturates8g
- carbs24g
- sugars16g
- fibre9g
- protein39g
- salt0.7g
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.
