Moroccan Spiced Chicken Tagine with Roasted Vegetable Medley

Ingredients

• 1.5 lbs chicken thighs, boneless, skinless
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes, 14oz
• 1 cup low-sodium chicken broth
• 1 can chickpeas, 15oz, rinsed and drained
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 head cauliflower, cut into florets
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot or Dutch oven, heat the remaining 1 tbsp olive oil over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until browned.