2 teaspoons finely chopped fresh red or green chile pepper
4 cups reduced-sodium chicken broth
2 all-purpose potatoes, (8 ounces), peeled and diced
1/2 cup large green olives, pitted and coarsely chopped
2 tablespoons lemon juice
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon turmeric
1 teaspoon paprika
1/2 cup chopped fresh cilantro
Preheat oven to 375 °F.
Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.
Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.
365 calories;19 g fat(4 g sat); 3 g fiber; 15 g carbohydrates; 34 g protein; 22 mcg folate; 165 mg cholesterol; 2 g sugars; 0 g added sugars; 354 IU vitamin A; 11 mg vitamin C; 48 mg calcium; 3 mg iron; 874 mg sodium; 682 mg potassium
Zinc (27% daily value), Vitamin C (26% dv), Iron (20% dv), Potassium (19% dv)