Moroccan Spiced Chicken Tagine with Couscous and Roasted Veggies

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 15oz can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots, chopped
• 1 15oz can chickpeas, drained and rinsed
• 1 cup couscous
• 3 carrots, peeled and cut into 1-inch pieces
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the carrots and cauliflower with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.

2. 2

   In a large skillet or Dutch oven, heat the remaining 1 tbsp olive oil over medium heat. Add the chicken, onion, and garlic. Cook for 5-7 minutes, until the chicken is lightly browned.