Embark on a culinary journey to the vibrant streets of Morocco with our authentic Chicken Tagine with Spiced Brussels Sprouts and Feta. This delectable dish tantalizes the senses with a harmonious blend of aromatic spices, succulent chicken, and a medley of vegetables. Savor the tender chicken infused with a captivating array of Moroccan spices, delicately stewed in a rich tomato-based sauce. Roasted Brussels sprouts add a delightful nutty flavor and a welcome textural contrast, while crumbled feta cheese lends a creamy, tangy finish. Accompanying this tantalizing main course are two equally enticing recipes: a refreshing Cucumber and Tomato Salad with Mint and a sweet and nutty Almond and Orange Blossom Cake. These accompaniments perfectly complement the tagine, creating a well-rounded and unforgettable Moroccan feast.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN TAGINE WITH SPICED BRUSSELS SPROUTS & FETA
Joe Wicks' tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew
Provided by Joe Wicks
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 441 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS
Provided by Art Smith
Categories Chicken Bake Dinner Healthy Brussels Sprout Breadcrumbs
Yield Serves 4
Number Of Ingredients 17
Steps:
- Method
- To prepare the chicken: Preheat the oven to 400°F.
- In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
- In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
- Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
- Bake the chicken for 20 to 25 minutes or until just cooked through.
- Assembly
- Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
- To prepare the brussels sprouts: Preheat the oven to 400°F.
- Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
Tips:
- Use bone-in, skin-on chicken thighs. This will give your tagine more flavor and moisture.
- Don't be afraid to experiment with different spices. The spice blend in this recipe is just a starting point. Feel free to add or remove spices to suit your taste.
- Cook the tagine low and slow. This will allow the flavors to develop and the chicken to become tender.
- Serve the tagine with couscous or rice. This will help to soak up the delicious sauce.
- Top the tagine with crumbled feta cheese and chopped cilantro. This will add a fresh, tangy flavor to the dish.
Conclusion:
This chicken tagine with spiced Brussels sprouts and feta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, Brussels sprouts, and feta is a classic, and the spices add a warm and flavorful touch. This tagine is sure to become a favorite in your household.
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