Chicken Tagine with Spiced Brussels Sprouts and Feta

• coconut oil↗1 ½ tbsp tbsp
• large red onion↗1

  sliced

• red pepper↗1

  thinly sliced

• garlic cloves↗3

  finely chopped

• chicken thighs10

  fillet (boneless, skinless)

• ground cinnamon↗½ tsp tsp
• ground turmeric½ tsp tsp
• smoked paprika↗½ tsp tsp
• tomato paste1 tbsp tbsp
• chicken stock↗250ml ml
• dried apricots↗6

  halved

• canned chickpeas↗175g g

  drained and rinsed

• cumin seeds↗½ tsp tsp
• Brussels sprouts↗275g g

  shredded

• feta↗50g g
• коріандр½ small bunch

  грубо нарізаний

Step-by-step instructions

1. 1

   Heat 1 tbsp coconut oil in a large, oven‑proof pot over medium heat. When the oil melts and warms, add the onion, pepper and garlic. Cook, stirring regularly, for 3‑4 minutes until they just begin to soften. Increase the heat to high and add the chicken thighs. Fry everything together for about 3 minutes, stirring occasionally.

2. 2

   Sprinkle the spices, add the tomato paste and fry, stirring almost constantly, for 1 minute. Pour in the stock and bring to a boil. Reduce the heat to a gentle simmer and partially cover with a lid. After 30 minutes, add the dried apricots and chickpeas, and continue to simmer for another 10 minutes.

3. 3

   While the tagine simmers, heat the remaining ½ tbsp coconut oil in a skillet over high heat. When the oil melts, add the cumin seeds and toast for 10 seconds, then add the shredded Brussels sprouts. Stir‑fry the sprouts over high heat, almost constantly, for 5 minutes until they become tender and lightly browned.

4. 4

   Serve the tagine in a large bowl, scatter the fried sprouts, crumble the feta and garnish with coriander.