Moroccan Chicken and Chickpea Tagine

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz
• 1 cup vegetable broth
• 2 tbsp Moroccan spice blend
• 1 tbsp honey
• 2 tbsp lemon juice
• 1/4 cup cilantro, chopped
• 1 cup couscous

Instructions

1. 1

   In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat.

2. 2

   Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.