He’s responsible for our need to get dinner on the table in under 20 minutes, and now we’re sharing this Joe Wicks recipes for chicken tagine, the perfect one pot dinner
You will need:
- 1 ½ tbsp coconut oil
- 1 large red onion, sliced
- 1 red pepper, finely sliced
- 3 garlic cloves, finely chopped
- 10 chicken thighs 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
- Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly, for 3 -4 mins or until just starting to soften. Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.
- Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.
- While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.
- Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.
Recipe from Good Food magazine, November 2016