Chicken Tagine With Spiced Brussels Sprouts Feta Recipes

CHICKEN TAGINE WITH SPICED BRUSSELS SPROUTS & FETA

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.

CHICKEN TAGINE

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
• Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
• Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
• Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

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.

CHICKEN TAGINE WITH PLUMS AND SPICES

Steps:

• Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
• Season the chicken generously with salt and pepper.
• When the oil is hot, place the chicken pieces skin-side-down in the pot.
• When the oil starts to sizzle, reduce the heat to medium.
• Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
• Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
• Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
• Add them to the tagine, covering the chicken.
• Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
• Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
• Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
• To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
• Garnish with almond slivers.

UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS

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.

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER

Steps:

• Heat oil and butter in a tagine or heavy-based casserole dish.
• Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
• Stir in halved rosemary sprigs and the cinnamon sticks.
• Add chicken and brown on both sides.
• Toss in the apricots and honey.
• Stir in plum tomatoes with their juice.
• Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
• Bring liquid to a boil, then reduce heat to low.
• Cover with a lid and cook gently for 35 - 40 minutes.
• Season to taste with salt and pepper.
• Sprinkle shredded basil over chicken.
• Serve immediately.