Veggie Packed One Pot Moroccan Chicken

Veggie Packed One Pot Moroccan Chicken 

Ingredients :
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

How To Make :
- 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



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