Moroccan Chicken Tagine with Couscous Tabbouleh

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 1 15oz can crushed tomatoes
• 0.5 cup chicken broth
• 1 cup couscous
• 1 medium cucumber, diced
• 1 cup tomatoes, diced
• 0.5 cup parsley, chopped
• 0.25 cup mint leaves, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper, to taste

Instructions

1. 1

   In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the chicken thighs and sear on both sides until browned, about 3-4 minutes per side. Remove chicken to a plate.

2. 2

   Add the remaining 1 tbsp olive oil to the pan. Sauté the onion for 2-3 minutes until translucent. Add the garlic, cumin, coriander, paprika, and cinnamon. Cook for 1 minute until fragrant.