Moroccan Chicken Tagine with Roasted Cauliflower and Chickpeas

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups cauliflower florets, cut into bite-sized pieces
• 1 can chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon paprika
• 1 can crushed tomatoes
• 0.5 cup low-sodium chicken broth
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 0.5 teaspoon salt

Instructions

1. 1

   Preheat oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes, until translucent.