Ingredients

  • 1 ½ tbsp coconut oil
  • 1 large red onion, sliced
  • 1 red pepper, finely sliced
  • 3 garlic cloves, finely chopped
  • 10 chicken thigh 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

  1. Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat.
  2. When melted and hot, add the onion, pepper and garlic.
  3. Cook, stirring regularly, for 3 -4 mins or until just starting to soften.
  4. Increase the heat to maximum and add the chicken thighs.
  5. Fry everything together for about 3 mins, stirring occasionally.
  6. Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min.
  7. Pour in the stock and bring to the boil.
  8. Reduce the heat to a simmer and partially cover with a lid.
  9. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.
  10. While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat.
  11. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts.
  12. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.
  13. Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.