- 1.5 lbs. boneless, skinless chicken thighs (4–5 thighs)
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 1.5 teaspoons garlic powder
- 1/2 tablespoon chili powder
- 1/2 teaspoon cayenne
- 1/8 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 large sweet potato, cubed
- 2 medium russet potatoes, cubed
- 1/3 cup raisins
- 1/2 cup green olives, sliced
- 1/2 cup chicken broth
- First, preheat oven to 375ºF.
- Then, make your Moroccan spice rub by combining cumin, turmeric, ginger, garlic, chili, cayanne, and salt in a small bowl.
- Generously season both sides of your chicken thighs. Save the leftover spices if you have any.
- Next, heat 2 tablespoons of of olive oil in a large stockpot or dutch oven over high heat.
- When olive oil is fragrant, brown the chicken thighs for 1.5 minutes on each side. Then, remove from pot and set aside.
- Add another tablespoon of olive oil to the pan and use a wooden utensil to scrape all of the spices from the bottom of the pan so they dont burn.
- Next, add in diced potatoes and the rest of the seasoning and saute for around 5 minutes.
- Then, add in raisins, green olives, and chicken broth and mix.
- Place chicken thighs on top of potatoes and cover.
- Bake at 375ºF for 15-20 minutes or until chicken thighs are fully cooked.
- Remove chicken thighs from stock pot and use 2 forks to shred. Place shredded chicken back in the stockpot and mix.
- Serve on top of your favorite grain such as couscous.
Serving Size: 1/4
Category: DinnerMethod: OvenCuisine: Moroccan