Moroccan Spiced Chicken Tagine with Roasted Butternut Squash

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 3 cups butternut squash, peeled and cubed
• 1 can chickpeas, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp cayenne pepper, optional, for a mild kick
• 1 cup low-sodium chicken broth
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with 1 tsp olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender.

2. 2

   In a large skillet or Dutch oven, heat 1 tsp olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken to a plate.