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.