Moroccan-Spiced Chicken Tagine with Roasted Vegetables

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1 14oz can diced tomatoes
• 1 cup low-sodium chicken broth
• 2 cups cauliflower florets
• 2 cups cubed sweet potato
• 1/4 cup fresh cilantro, chopped
• 4 lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Arrange the cauliflower florets and cubed sweet potato on a large baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken from the pot.