Savory Moroccan Chicken Tagine with Roasted Vegetables

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 onion, diced
• 3 carrots, peeled and cut into 1-inch pieces
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 2 cups cauliflower florets
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp cayenne pepper, optional, for a mild spice
• 1 14.5 oz can diced tomatoes
• 1 cup chicken broth
• 2 tbsp honey
• 1 cup couscous
• 1/4 cup chopped parsley, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Spread the diced carrots, sweet potatoes, and cauliflower florets on a large baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, until browned on all sides. Remove chicken from the pan.