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, heat the remaining 1/2 tbsp of oil in a frying pan over high heat. When melted, add cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry sprouts on high, stirring almost constantly, for 5 mins - 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.
