Moroccan Chicken Tagine Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 15oz can chickpeas, drained and rinsed
• 1 14.5oz can diced tomatoes
• 1 cup couscous
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the chicken, onion, and carrots with the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper.

2. 2

   Transfer the chicken and veggie mixture to a large baking sheet. Roast for 30-35 minutes, until the chicken is cooked through and the veggies are tender.