Moroccan Chicken Tagine with Roasted Cauliflower and Farro Salad

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 cup low-sodium chicken broth
• 4 cups cauliflower florets
• 2 tablespoons olive oil
• 1 cup farro, dry, rinsed
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove chicken from the pan and set aside.