How To Make Chicken Tagine with Spiced Brussels Sprouts & Feta
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 cup chicken broth
- 1 cup canned diced tomatoes
- 1 cup Brussels sprouts, halved
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Season the chicken thighs with salt and pepper.
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Heat the olive oil in a large oven-safe skillet over medium heat.
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Add the chicken thighs, skin side down, and cook for 5-6 minutes until browned. Flip and cook for an additional 3-4 minutes. Remove from the skillet and set aside.
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In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened.
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Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
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Pour in the chicken broth and diced tomatoes. Stir to combine.
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Return the chicken thighs to the skillet, skin side up. Bring the mixture to a simmer.
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Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes.
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Remove the skillet from the oven and add the halved Brussels sprouts. Return to the oven and bake for an additional 10 minutes until the chicken is cooked through and the Brussels sprouts are tender.
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Sprinkle the crumbled feta cheese over the chicken and Brussels sprouts. Serve hot.
Nutrition
- Calories : 328kcal
- Total Fat : 19g
- Saturated Fat : 5g
- Cholesterol : 92mg
- Sodium : 376mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 28g
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