Zesty Moroccan Chicken Tagine with Chickpea Couscous

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 15oz can chickpeas, rinsed and drained
• 1 cup couscous, whole wheat
• 1 14oz can diced tomatoes
• 1 cup chicken broth, low-sodium
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper, optional, for spice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons lemon juice
• 0.25 cup chopped cilantro, for garnish

Instructions

1. 1

   1. In a large skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove chicken to a plate.

2. 2

   2. Reduce heat to medium and add the onion to the skillet. Sauté for 2-3 minutes until translucent. Add the garlic and sauté for 1 minute more.