Description
A flavorful Moroccan-inspired chicken tagine featuring tender chicken thighs simmered with aromatic spices, dried apricots, and chickpeas, complemented by spiced and toasted Brussels sprouts, topped with crumbled feta and fresh coriander.
Ingredients
Scale
Tagine
- 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
Sides & Garnish
- 275g Brussels sprouts, shredded
- 50g feta
- ½ small bunch coriander, roughly chopped
Instructions
- Prepare the Base: Heat 1 tbsp of coconut oil in a large flameproof casserole dish over medium heat. Once melted and hot, add the sliced red onion, red pepper, and chopped garlic. Cook for 3-4 minutes, stirring regularly, until they just start to soften.
- Cook the Chicken: Increase the heat to maximum, add the chicken thigh fillets to the pan, and fry everything together for about 3 minutes, stirring occasionally to brown the chicken evenly.
- Add Spices and Simmer: Sprinkle in the ground cinnamon, turmeric, and smoked paprika, then squeeze in the tomato purée. Fry while stirring almost constantly for 1 minute to release the flavors. Pour in the chicken stock and bring the mixture to a boil.
- Simmer the Tagine: Reduce the heat to a simmer and partially cover the casserole with a lid. Let it cook for 30 minutes to allow the chicken to tenderize and absorb the spices.
- Add Apricots and Chickpeas: Stir in the dried apricots and drained chickpeas, then continue simmering uncovered for an additional 10 minutes to let the flavors meld.
- Toast and Fry Brussels Sprouts: While the tagine simmers, heat the remaining ½ tbsp coconut oil in a frying pan over high heat. Add the cumin seeds and toast them for 10 seconds until fragrant. Add shredded Brussels sprouts and fry, stirring almost constantly, for about 5 minutes until the sprouts are softened and browned in spots.
- Serve: Transfer the chicken tagine to a large serving bowl. Scatter the fried Brussels sprouts on top, crumble the feta over the dish, and finish with a generous sprinkle of rough chopped coriander for freshness.
Notes
- The coconut oil adds a subtle richness and works well with the warm spices.
- Shredding the Brussels sprouts ensures quick, even cooking and a nice caramelized texture.
- Dried apricots provide a sweet contrast balancing the savory and spiced flavors.
- Use boneless, skinless chicken thighs for tender and juicy meat that simmers well.
- Partially covering the tagine during simmering helps retain moisture while allowing some sauce reduction.
- Feta adds a salty, creamy finish—feel free to substitute with goat cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: chicken tagine, Moroccan recipe, spiced chicken, Brussels sprouts, feta, apricots, chickpeas, coconut oil, healthy dinner
