By stopia@admin123 on 1 February 17 Blog

(recipe adapted from Cooking Canuck)


1½ tsp ground cumin

1½ tsp smoked paprika

1 tsp (packed) brown sugar

½ tsp ground coriander

1 tsp kosher salt, divided

¼ tsp ground pepper

⅛ tsp cayenne pepper

2½ tbsp enFuso Arbequina olive oil 

8 boneless, skinless chicken thighs

1¾ lb. red-skinned potatoes, cut into ¼-inch slices

1 red bell pepper, diced

1 shallot, diced

¾ cup low-sodium chicken broth

¼ cup minced flat-leaf parsley


In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, ½ teaspoon salt, pepper, cayenne and 1½ tablespoon olive oil.

Rub the spice mixture over the chicken thighs. Set aside.

In a large bowl, combine potatoes, ½ tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.

Heat a large nonstick skillet over medium-high heat.

Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.

Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes.

Uncover and nestle the chicken thighs into the potato mixture.

Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender.

Sprinkle with the parsley.


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