Moroccan-Spiced Chicken and Vegetable Tagine

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium sweet potato, peeled and cubed
• 2 cups cauliflower florets
• 1 15oz can chickpeas, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp paprika
• 1/4 tsp crushed red pepper, optional, for heat
• 1 cup low-sodium chicken broth
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Spread the sweet potato cubes and cauliflower florets on a baking sheet. Drizzle with a small amount 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 a small amount of olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan.