Moroccan Spiced Chicken Tagine with Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 14.5 oz can canned diced tomatoes
• 1 15 oz can chickpeas, drained and rinsed
• 2 medium carrots, peeled and sliced
• 2 cups cauliflower florets
• 2 tbsp Moroccan spice blend
• 1 cup vegetable broth
• 1 cup quinoa
• 1/4 cup chopped parsley, for garnish

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.

2. 2

   Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant.