Moroccan Chicken Tagine with Roasted Vegetables

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp cinnamon
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups chicken broth
• 1 15oz can chickpeas, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 4 lemon wedges

Instructions

1. 1

   Preheat oven to 400°F. In a large oven-safe pot or Dutch oven, combine the chicken, onion, carrots, sweet potato, and zucchini.

2. 2

   In a small bowl, mix together the garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Sprinkle the spice mixture over the chicken and vegetables and toss to coat.