Step 1

First, preheat oven to 375ºF.

Step 2

Then, make your Moroccan spice rub by combining cumin, turmeric, ginger, garlic, chili, cayanne, and salt in a small bowl.

Step 3

Generously season both sides of your chicken thighs. Save the leftover spices if you have any.

Step 4

Next, heat 2 tablespoons of of olive oil in a large stockpot or dutch oven over high heat.

Step 5

When olive oil is fragrant, brown the chicken thighs for 1.5 minutes on each side. Then, remove from pot and set aside.

Step 6

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.

Step 7

Next, add in diced potatoes and the rest of the seasoning and saute for around 5 minutes.

Step 8

Then, add in raisins, green olives, and chicken broth and mix.

Step 9

Place chicken thighs on top of potatoes and cover.

Step 10

Bake at 375ºF for 15-20 minutes or until chicken thighs are fully cooked.

Step 11

Remove chicken thighs from stock pot and use 2 forks to shred. Place shredded chicken back in the stockpot and mix.

Step 12

Serve on top of your favorite grain such as couscous.