Moroccan-Spiced Chicken Tagine with Warm Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 cup low-sodium chicken broth
• 1 15oz can diced tomatoes
• 1 cup quinoa
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper, to taste

Instructions

1. 1

   In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until browned. Remove chicken and set aside.

2. 2

   In the same skillet, heat the remaining 1 tbsp of olive oil. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and spices (cumin, coriander, cinnamon, paprika, cayenne) and cook for 1 minute, stirring constantly, until fragrant.