Optional Accompaniments: lemon wedges, cilantro, harissa, olives, yogurt, cooked couscous or crusty bread

1. Heat 2 Tbsp. oil in a large saucepan or Dutch oven over medium-high heat. Add cauliflower, season with salt and pepper and cook, stirring occasionally, until lightly browned but still firm, about 5 minutes. Transfer cauliflower to a bowl and set aside.

2. Heat remaining 1 Tbsp. oil in the saucepan over medium heat. Add onion and cook until softened, 3 to 4 minutes. Stir in garlic and spices; cook 30 seconds, then add tomato paste. Cook 1 to 2 minutes, stirring often, until the paste turns from bright red to brick red. Add chicken, chickpeas, carrots and raisins and season with 1 tsp. salt and a few pinches of pepper.

3. Add broth and bring to a simmer over medium-high heat. Lower heat to medium and cook about 25 minutes, until cook through (at least 165°F internal temperature) and is starting to become tender. Stir in cauliflower and continue to simmer about t5 minutes, until the cauliflower is cooked through and chicken is tender. Let stand 5 to 10 minutes to thicken slightly and for the flavors to meld. Serve with couscous or bread and garnish with lemon, cilantro, harissa, olives and yogurt, as desired.

TIP: To use boneless, skinless chicken breasts instead of thighs, reduce the broth by 1/2 cup and the chicken cooking time by 10 minutes.

• 13 g Total Fat
• 1.5 g Saturated Fat
• 95 mg Cholesterol
• 600 mg Sodium
• 34 g Protein
• 31 g Total Carbohydrates
• 7 g Dietary Fiber