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Chicken Tagine with Spiced Brussels and Feta

The medley of flavors here is amazing, all mingling to create the most wonderful and fragrant sauce in which to bathe ordinary chicken thighs. Easily made up for a weeknight family supper but special enough for guests, the chicken can be cooked ahead and reheated, but be sure to cook the Brussels just before serving to maintain the all-important crunch factor. Seriously, this is a gem of a recipe — and healthy to boot!

Chicken Tagine with Spiced Brussels and Feta

1½ tbs. coconut oil
1 large red onion, finely sliced
1 red bell pepper, finely sliced
3 garlic cloves, minced
10 lean chicken thighs (boneless and skinless)
½ tsp. each cinnamon, turmeric, and smoked paprika
1 tbs. tomato paste
1 cup chicken stock
8 dried apricots, halved
1 can chickpeas, rinsed and drained
½ tsp. cumin seeds
8½ oz. Brussels sprouts, shredded (3 cups)
2 oz. feta cheese, crumbled (⅓ cup)
chopped cilantro, to serve (optional)

Heat 1 tbs. of oil in a large casserole dish over a medium-low heat. Add the onions, peppers, and garlic. Cook, stirring often, for 4-5 minutes, until just starting to soften. Turn the heat up a bit, season the chicken, then add it to the pan and cook for 4-5 minutes, stirring occasionally. Add the spices and tomato paste, cook for 1 minute, then add the stock. Bring to a boil, reduce the heat, partially cover and simmer for 30 minutes. Add the dried apricots and chickpeas, then cook a further 10 minutes.

Just before the chicken is done, heat the remaining oil in a skillet and add the cumin seeds. Stir for 1 minute, then toss in the sprouts and season. Cook for 5-6 minutes, or until tender and a bit browned on the edges.

To serve, spoon the chicken into large bowls, then top with sprouts, feta, and cilantro, if using.

 

One Comment Post a comment
  1. Jinny #

    Fabulous recipe! Outstanding!!

    January 17, 2017

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