Spicy Moroccan Chicken Tagine with Cinnamon-Roasted Cauliflower

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp ground ginger
• 1/4 tsp crushed red pepper flakes, plus more to taste
• 1 14.5 oz can diced tomatoes
• 1 cup chicken broth
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• salt and pepper, to taste
• 2 cups cooked couscous, for serving

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large ovenproof skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove chicken from pan and set aside.