In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, 1/2 teaspoon salt, pepper, cayenne and 1 1/2 tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.
In a large bowl, combine potatoes, 1/2 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. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 37 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 57.3mg||18 %|
|Sodium 271.8mg||9 %|
|Potassium 704.6mg||19 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.8g|
|Protein 16.2g||23 %|
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Calories per serving: 178
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