Moroccan Spiced Chicken Tagine with Roasted Cauliflower and Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 15oz can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1 cup quinoa, cooked according to package instructions
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp of 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

   2. In a large skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the chicken, onion, and garlic. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.