Moroccan-Style Chicken Tagine with Quinoa and Roasted Vegetables

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 15oz can diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 cup quinoa, uncooked
• 2 medium zucchini, diced
• 1 medium bell pepper, diced
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini and bell pepper with 1 tbsp olive oil and spread on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large skillet or Dutch oven, heat the remaining 1 tbsp olive oil over medium heat. Add the chicken thighs and sear for 2-3 minutes per side until browned.