Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew
Prep:10 mins
Serves 4 – 6
1 ½ tbsp coconut oil1 large red onion, sliced1 red pepper, finely sliced3 garlic cloves, finely chopped10 chicken thighs fillets (boneless and skinless)½ tsp ground cinnamon½ tsp ground turmeric½ tsp smoked paprika1 tbsp tomato purée250ml chicken stock6 dried apricots, cut in half175g canned chickpeas, drained and rinsed½ tsp cumin seeds275g brussels sprouts, shredded50g feta½ small bunch coriander, roughly chopped
STEP 1Heat 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.STEP 2Sprinkle 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.STEP 3While 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.STEP 4Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.
