Moroccan-Spiced Chicken Tagine with Apricots & Roasted Root Vegetables

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium carrots, cut into 1-inch rounds
• 2 medium parsnips, cut into 1-inch rounds
• 1 large onion, diced
• 0.75 cup dried apricots, halved
• 1.5 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp turmeric
• 3 whole garlic cloves, minced
• 1 tbsp tomato paste
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Season chicken pieces with salt and pepper. Working in batches, sear chicken for 2-3 minutes per side until golden. Remove and set aside.