RECIPE: Chicken with Spiced Brussel Sprouts and Feta Tagine
coconut oil or olive oil
1 large red onion, sliced
1 red pepper, finely sliced
3 garlic cloves, finely chopped
6-8 chicken thighs fillets (boneless and skinless)
½ tsp ground cinnamon
1 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 Brussel sprouts, shredded
1/2 small bunch of coriander, roughly chopped
1. Heat the coconut oil or olive 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 slightly and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally. Add water if needed, be sure not to burn any of the ingredients.
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 a large dollop of coconut oil, or big glug of olive oil, in a frying pan over a medium 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.
Recipe brought to you by Jennifer Still of White Feather Nutrition