Name: Chicken tagine with spiced brussels sprouts & feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
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

Chicken tagine with spiced brussels sprouts & feta

Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew

45 min total 10 min prep 35 min cook 6 441 cal

Instructions

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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.