Moroccan Chicken Tagine with Roasted Vegetables (Paleo Friendly)

Allergens

N/A

Ingredients

• 1. 1 lb boneless, skinless chicken thighs 2. 1 medium
• sized butternut squash, peeled and cubed 3. 1 large red bell pepper, sliced 4. 1 small red onion, thinly sliced 5. 3 cloves garlic, minced 6. 1 can (14 oz) diced tomatoes 7. 2 tbsp olive oil 8. 1 tsp ground cumin 9. 1 tsp ground paprika 10. 1/2 tsp ground cinnamon 11. 1/2 tsp ground ginger 12. 1/4 tsp ground black pepper 13. 1/4 tsp sea salt 14. 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
2. Add chicken thighs, spices, and diced tomatoes. Stir to combine and let it simmer for 10 minutes.
3. Preheat oven to 375°F (190°C).
4. In a separate bowl, toss butternut squash and red bell pepper with salt and pepper. Add to the skillet and mix well.
5. Transfer the mixture into an oven safe dish, cover with foil, and bake for 30 minutes.
6. Remove from the oven, add cilantro, and serve over a bed of cauliflower rice.

Chef’s Insight

To enhance the Moroccan flavor profile, you can add a pinch of saffron or a dash of harissa to taste.

Notes

This recipe is perfect for those following a Paleo diet or looking to enjoy a healthy, flavorful meal.