Moroccan Spiced Chicken Tagine with Roasted Cauliflower and Chickpeas

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 14oz can crushed tomatoes
• 1 cup low-sodium chicken broth
• 1 15oz can chickpeas, drained and rinsed
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 4 lemon wedges, for serving

Instructions

1. 1

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

2. 2

   In a large skillet or Dutch oven, heat the remaining 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan and set aside.