Moroccan-Spiced Chicken Tagine with Roasted Sweet Potato Wedges

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 medium sweet potatoes, peeled and cut into wedges
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1 14oz can crushed tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potato wedges with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown.