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

Instructions

Step 1: Heat 1 tbsp of coconut oil in a large flameproof casserole dish over medium heat. Add the sliced onion, red pepper, and chopped garlic. Cook, stirring regularly, for 3–4 minutes until they start to soften.

Step 2: Increase the heat to high and add the chicken thigh fillets. Fry for about 3 minutes, stirring occasionally to brown the chicken evenly.

Step 3: Sprinkle in the ground cinnamon, turmeric, and smoked paprika. Add the tomato purée and stir almost constantly for 1 minute to release the spices’ aroma.

Step 4: Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and partially cover with a lid. Cook for 30 minutes.

Step 5: After 30 minutes, add the dried apricots and chickpeas. Continue to simmer for another 10 minutes to meld the flavors.

Step 6: While the tagine simmers, heat the remaining ½ tbsp coconut oil in a frying pan over high heat. Add the cumin seeds and toast for 10 seconds until fragrant.

Step 7: Add the shredded Brussels sprouts to the pan. Fry over high heat, stirring almost constantly, for 5 minutes until softened and browned in places.

Step 8: Serve the chicken tagine in a large bowl. Top with the fried Brussels sprouts, crumble over the feta, and sprinkle with chopped coriander.

Tips & Variations

Use bone-in chicken thighs for even more flavor, adjusting cooking time as needed.

Substitute dried apricots with dried figs or raisins for a different sweetness.

For a vegetarian version, replace chicken with firm tofu or extra chickpeas, and use vegetable stock.

Add a pinch of chili flakes to the spices if you like a bit of heat.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are recommended for the best texture and flavor, but if using frozen, thaw and drain them well before frying to avoid excess moisture.

Is it essential to use coconut oil?

No, you can substitute coconut oil with olive oil or vegetable oil depending on your preference. Coconut oil adds a subtle tropical note but is not a must-have ingredient.