Moroccan Spiced Chicken with Roasted Vegetables & Quinoa

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a small bowl, mix 2 tablespoons olive oil with ground cumin, coriander, cinnamon, paprika, turmeric, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the Moroccan spice mixture.

Mince 3 garlic cloves and add to the spice mixture along with 1 tablespoon honey and the juice of half a lemon. Mix well to form a paste.

Place chicken thighs in a bowl and coat thoroughly with two-thirds of the spice paste. Let marinate while preparing vegetables.

Cut red bell pepper, zucchini, red onion, and eggplant into 1-inch chunks. Toss vegetables and cherry tomatoes with 1 tablespoon olive oil, remaining minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables on one baking sheet and place chicken thighs on the second baking sheet.

Place both sheets in the oven. Roast vegetables for 25-30 minutes, tossing halfway through. Roast chicken for 25-30 minutes until internal temperature reaches 165°F (74°C).

While everything roasts, rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Add rinsed quinoa to the pan and toast for 1-2 minutes, stirring frequently.

Add 2 cups chicken broth and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

Remove quinoa from heat, fluff with a fork, and stir in the remaining spice paste mixture. Cover and let stand for 5 minutes.

Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden, watching carefully to prevent burning.

Chop cilantro and mint. Slice the remaining half lemon into wedges.

To serve, divide quinoa among three plates. Top with roasted vegetables and chicken thighs. Garnish with toasted almonds, fresh herbs, and serve with lemon wedges.