Moroccan-Spiced Roasted Chicken with Charred Romanesco & Herbed Couscous

Ingredients

• 8 pieces (about 2 lbs) bone-in, skin-on chicken thighs, trimmed of excess fat
• 4 tbsp extra virgin olive oil, divided
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp smoked paprika
• 3/4 tsp ground ginger, fresh or dried
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper, adjust to taste
• 5 cloves garlic cloves, minced
• 3 tbsp lemon juice, fresh
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 1/4 lbs romanesco broccoli, cut into florets
• 1 1/2 cups whole wheat couscous, uncooked
• 2 1/4 cups vegetable broth, low-sodium
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp pomegranate molasses
• 1/2 cup sliced almonds, toasted
• 1/2 cup pomegranate seeds, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Line a large roasting pan with parchment paper.

2. 2

   In a small bowl, combine cumin, coriander, paprika, ginger, turmeric, cayenne, minced garlic, 2 tbsp olive oil, lemon juice, salt, and pepper to create a spice paste.