One-Pot Moroccan Chicken Thighs
Ingredients
The Chicken and Seasoning
-
1.5
lbs.
boneless, skinless chicken thighs
-
1
tablespoon
cumin
-
1
teaspoon
turmeric
-
1
teaspoon
ginger powder
-
1.5
teaspoons
garlic powder
-
½
tablespoon
chili powder
-
½
teaspoon
cayenne
-
⅛
teaspoon
salt
The Vegetables and Other Ingredients
-
3
tablespoons
olive oil
-
1
large
sweet potato, cubed
-
2
medium
russet potatoes, cubed
-
⅓
cup
raisins
-
½
cup
green olives, sliced
-
½
cup
chicken broth
Instructions
- Preheat the oven to 375ºF.
- Make the Moroccan spice rub by combining cumin, turmeric, ginger, garlic, chili, cayenne, and salt.
- Generously season both sides of the chicken thighs with the spice rub.
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over high heat.
- Brown the chicken thighs for 1.5 minutes on each side, then remove from the pot and set aside.
- Add another tablespoon of olive oil to the pot and scrape the spices from the bottom.
- Add the diced potatoes and remaining seasoning, sauté for about 5 minutes.
- Stir in the raisins, green olives, and chicken broth.
- Place the chicken thighs on top of the potatoes and cover the pot.
- Bake for 15-20 minutes or until the chicken is fully cooked.
- Remove the chicken and shred it with two forks, then mix it back into the pot.
- Serve on top of your favorite grain.
Nutrition Facts (estimated)
Servings
4
Calories
499
Total fat
24g
Total carbohydrates
50g
Total protein
36g
Sodium
mg
Cholesterol
mg
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