Moroccan Spiced Chicken Tagine with Roasted Cauliflower Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups cauliflower florets, finely chopped
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 1 15-oz can diced tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp lemon juice
• 0.25 cup chopped parsley
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Spread the cauliflower florets on a baking sheet and toss with 1 tbsp of olive oil. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

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 browned.