Moroccan chicken

1 pound skinless chicken (I used a mix of thighs and breasts), cut into bite size pieces (or swap in 2 more cup cooked chickpeas or your favorite veggies)

2 tablespoons olive oil

2 teaspoon smoked paprika

1 teaspoon cumin

¾ teaspoon cinnamon

½ teaspoon coriander

¼ teaspoon cayenne pepper, or more to your liking

½ teaspoon pepper

½ teaspoon salt

1 onion, thinly sliced

1 teaspoon fresh ginger, grated

2 cloves garlic, minced or grated

1 red pepper, chopped

3 carrots, chopped

3 tablespoon tomato paste

1 chipotle chile in adobo, minced

2 cups chicken broth (or veggie broth)

2 cups cooked chickpeas (rinsed and drained if using canned)

1 lemon, zest + juice

¼ cup fresh cilantro, plus more for serving

Couscous

3 to 4 cups cooked couscous

¼ cup chopped pistachios

6 medjool dates, sliced (optional)

2 to 4 ounces goat cheese, crumbled

Directions at halfbakedharvest.com

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