Zesty Moroccan Chicken Tagine with Roasted Veggie Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 15oz can chickpeas, drained and rinsed
• 1 14.5oz can diced tomatoes
• 1/2 cup low-sodium chicken broth
• 1 cup couscous
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Transfer to a plate.

2. 2

   In the same skillet, add the remaining 1 tbsp olive oil, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.