Introduction

This chicken tagine with spiced Brussels sprouts and feta is a vibrant and flavorful dish that blends warm spices with fresh ingredients. The tender chicken and sweet apricots pair beautifully with the crispy, cumin-toasted Brussels sprouts and creamy feta. It’s a comforting meal that’s perfect for any night of the week.

A round metal pot is filled with a colorful dish showing several layers: at the bottom, there is a bed of yellow rice mixed with small beans and herbs; on top, there are pieces of roasted chicken with golden brown and slightly charred skin, surrounded by a mix of red bell peppers, chickpeas, and tomatoes in a rich sauce; scattered light white cheese pieces and fresh green cilantro leaves are spread over the top. Next to the pot, a woman's hand with a white handle spoon is serving some of the dish onto a white plate, which also has a bit of scattered green herbs. The pot is sitting on a white marbled surface, with the pot's lid partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

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. Once hot, add the sliced onion, red pepper, and chopped garlic. Cook for 3–4 minutes, stirring regularly, until they just start to soften.

Step 2: Increase the heat to high and add the chicken thighs. Fry everything together 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 fry, stirring almost constantly, for 1 minute to release the spices’ flavors.

Step 4: Pour in the chicken stock and bring to a boil. Then reduce the heat to a simmer and partially cover with a lid. Let it cook gently for 30 minutes.

Step 5: After 30 minutes, add the dried apricots and chickpeas to the tagine. Continue simmering, uncovered or partially covered, for another 10 minutes.

Step 6: While the tagine simmers, heat the remaining ½ tbsp of coconut oil in a frying pan over high heat. When melted, 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 the sprouts are softened and browned in places.

Step 8: To serve, spoon the chicken tagine into a large bowl. Scatter the spiced Brussels sprouts on top, crumble over the feta, and finish with the chopped coriander.

Tips & Variations

Use bone-in chicken thighs for extra flavor and juiciness if preferred.

If you don’t have coconut oil, olive oil is a good substitute.

Add a pinch of chili flakes when frying the spices for a subtle heat kick.

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

Serve with couscous or warm flatbread to soak up the delicious sauce.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts if fresh are not available. Thaw and drain them well before shredding and frying to avoid excess moisture.

What can I substitute for feta cheese?

If you prefer not to use feta, try crumbled goat cheese or a mild, crumbly cheese like ricotta salata for a similar salty, creamy texture.

Dinner

Chicken Tagine with Spiced Brussels Sprouts and Feta Recipe