Moroccan Spiced Chicken Tagine with Chickpeas and Roasted Cauliflower

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1 can chickpeas, rinsed and drained
• 4 cups cauliflower florets, roasted
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup low-sodium chicken broth
• 2 tbsp lemon juice
• 0.25 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot or Dutch oven, sauté the onion and garlic in a small amount of olive oil over medium heat until softened, about 3-5 minutes.