Zesty Moroccan Chicken Tagine with Warm Couscous Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can crushed tomatoes, (14 oz)
• 1 can chickpeas, (15 oz), rinsed and drained
• 1 cup couscous
• 1 cup vegetable broth
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove chicken from the pan and set aside.

2. 2

   In the same skillet, heat the remaining 1 tbsp olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.