Chicken tagine with spiced Brussels sprouts & feta

3 of 5-a-day brussels sprouts fibre folate joe wicks morrocan stew tagine winter

N/A

Source

Ingredients

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

Method

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.

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.

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.

Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.