Moroccan Chicken Tangine with Roasted Vegetable Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 can crushed tomatoes, (14 oz)
• 1 cup chicken broth
• 1 cup couscous
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large skillet over medium-high heat, brown the chicken thighs on both sides, about 3-4 minutes per side. Remove from skillet and set aside.