Moroccan Spiced Chicken Tagine with Roasted Vegetable Couscous

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon cinnamon
• 1 cup low-sodium chicken broth
• 1 14.5 oz can diced tomatoes
• 1 15 oz can chickpeas, rinsed and drained
• 1 cup couscous
• 1 medium bell pepper, diced
• 1 medium zucchini, diced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 0.25 cup parsley, chopped

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

2. 2

   Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.