Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew

Ingredient

• 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

Direction

Method

• STEP 1

  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.

• STEP 2

  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.

• STEP 3

  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.

• STEP 4

  Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.