Chicken Tagine with Spiced Brussels Sprouts & Feta Recipe

Introduction

This chicken tagine with spiced Brussels sprouts and feta offers a fragrant, hearty meal packed with warm spices and fresh flavors. Tender chicken thighs simmered with apricots and chickpeas are complemented perfectly by crispy, toasted Brussels sprouts and creamy feta. It’s a delicious way to bring Moroccan-inspired flavors to your dinner table.

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

1. 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 starting to soften.
2. Step 2: Increase the heat to high and add the chicken thigh fillets. Fry for about 3 minutes, stirring occasionally until the chicken begins to brown.
3. 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.
4. Step 4: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to a simmer and partially cover with a lid. Cook for 30 minutes.
5. Step 5: Add the dried apricots and chickpeas to the tagine. Continue to simmer, partially covered, for an additional 10 minutes.
6. 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.
7. Step 7: Add the shredded Brussels sprouts to the pan and fry over high heat, stirring frequently, for 5 minutes until softened and browned in spots.
8. Step 8: Serve the chicken tagine in a large bowl. Top with the spiced Brussels sprouts, crumble the feta over, and finish with chopped coriander.

Tips & Variations

• Use bone-in chicken thighs for extra depth of flavor and tenderness if preferred.
• Replace apricots with dried dates or raisins for a different sweetness profile.
• Add a pinch of chili flakes when frying the spices for a subtle heat boost.
• Serve with couscous or crusty bread to soak up the delicious sauce.

Storage

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The Brussels sprouts are best fried fresh but can be stored separately and reheated quickly in a pan.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, lamb or beef can be substituted for chicken, but cooking times may need to be extended to ensure the meat is tender.

Are there vegetarian options for this dish?

Absolutely. You can omit the chicken and add extra chickpeas, vegetables like eggplant or sweet potato, and perhaps some tofu for protein.

Chicken Tagine with Spiced Brussels Sprouts & Feta Recipe

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★★★★★

4.4 from 80 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x

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Description

This flavorful Chicken Tagine with Spiced Brussels Sprouts & Feta combines tender chicken thighs simmered in a fragrant blend of cinnamon, turmeric, smoked paprika, and tomato purée with sweet apricots and hearty chickpeas. Finished with toasted cumin Brussels sprouts and crumbled feta, this dish offers a delicious balance of spices, textures, and vibrant colors perfect for an exotic and wholesome meal.

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Ingredients

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Tagine Base

• 1 ½ tbsp coconut oil
• 1 large red onion, sliced
• 1 red pepper, finely sliced
• 3 garlic cloves, finely chopped
• 10 boneless, skinless chicken thigh fillets
• 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

Spiced Brussels Sprouts

• ½ tsp cumin seeds
• 275g Brussels sprouts, shredded
• ½ tbsp coconut oil (remaining from initial 1 ½ tbsp)

Finishing Touches

• 50g feta, crumbled
• ½ small bunch coriander, roughly chopped

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Instructions

1. Sauté Vegetables: Heat 1 tablespoon of coconut oil in a large flameproof casserole dish over medium heat. Once hot, add the sliced red onion, red pepper, and chopped garlic. Cook, stirring frequently, for 3 to 4 minutes until the vegetables start to soften.
2. Brown the Chicken: Increase the heat to high and add the chicken thigh fillets to the casserole. Fry together for about 3 minutes, stirring occasionally to brown the pieces evenly.
3. Add Spices and Tomato Purée: Sprinkle in ground cinnamon, turmeric, and smoked paprika. Squeeze in the tomato purée and fry, stirring nearly constantly, for 1 minute to develop the flavors.
4. Simmer the Tagine: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to a simmer, partially cover with a lid, and let cook for 30 minutes to allow the chicken to tenderize and infuse with the spices.
5. Add Apricots and Chickpeas: Stir in the dried apricots and rinsed chickpeas. Continue simmering for an additional 10 minutes until the apricots soften and the stew thickens slightly.
6. Toast Cumin and Fry Brussels Sprouts: While the tagine simmers, heat the remaining ½ tablespoon of coconut oil in a frying pan over high heat. Add the cumin seeds and toast for about 10 seconds until fragrant. Add the shredded Brussels sprouts and fry, stirring almost constantly, for 5 minutes until they soften and brown in places.
7. Serve: Spoon the chicken tagine into a large serving bowl. Scatter the spiced Brussels sprouts on top, crumble over the feta cheese, and garnish with the roughly chopped coriander before serving.

Notes

• Using boneless, skinless chicken thighs ensures juicy, tender meat that cooks evenly in the tagine.
• Be careful not to burn the cumin seeds; toast them just until fragrant to bring out their flavor.
• Partially covering the casserole while simmering helps retain moisture while allowing excess liquid to reduce.
• Shredding Brussels sprouts helps them cook faster and develop a nice browned texture in the pan.
• Feel free to substitute chicken stock with vegetable stock for a slightly different flavor or to suit dietary preferences.
• This dish can be served with couscous, rice, or flatbread to make a complete meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Chicken tagine, Moroccan chicken, spiced Brussels sprouts, feta, apricots, chickpeas, cinnamon, turmeric, smoked paprika, cumin seeds, healthy tagine