Moroccan Spiced Chicken Tagine with Roasted Cauliflower and Farro

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups cauliflower florets, fresh or frozen
• 1 cup farro, dry, uncooked
• 2 cups low-sodium chicken broth
• 1 15oz can diced tomatoes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   1. Preheat oven to 400°F. Spread the cauliflower florets on a large baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   2. Meanwhile, in a large skillet or Dutch oven, sauté the onion and garlic in a small amount of olive oil over medium heat for 3-4 minutes until translucent.