Zesty Moroccan Chicken Tagine with Roasted Cauliflower and Farro

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 15oz can crushed tomatoes
• 1 cup low-sodium chicken broth
• 1 cup farro, dry, uncooked
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp of 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 of olive oil over medium-high heat. Add the chicken thighs and cook for 3-4 minutes per side, until browned. Remove chicken from the pan and set aside.