Zesty Moroccan Chicken Tagine with Lemon Couscous

Ingredients

• 1 1/2 lbs chicken thighs, bone-in, skin-on
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper, optional, for spice
• 1 14.5 oz can diced tomatoes
• 1 cup chicken broth
• 1 cup couscous
• 2 tbsp lemon juice
• 1/4 cup parsley, chopped

Instructions

1. 1

   In a large skillet or Dutch oven, brown the chicken thighs over medium-high heat until golden, about 3-4 minutes per side. Remove to a plate.

2. 2

   In the same pan, sauté the onion until translucent, about 5 minutes. Add the garlic and spices and cook for 1 minute until fragrant.