This recipe is courtesy of Spane’s father, Douglas. When we were dating, before Spane was born, he came by and offered to fix dinner for us. He went to the store and bought everything he needed, except for the spices. He knew I had myriad spices and that I would have just what he wanted.
I was pleasantly surprised at how tasty this was. I thought of it this weekend and made it, but I reduced the amounts for just Spane and I. Spane was hungry, he got three thighs! Actually, with a salad, or other side dishes, this could easily make enough for 12 people, if each person is allocated one chicken thigh.
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- Put thighs in a large plastic bag and add half of the spices. Let marinate, refrigerated for at least 1 hour. Cut up potato, peppers, and onions. Put them in a large pot with the remaining spice on the stove top with the chicken stock. Cook on low heat for a half an hour, checking to prevent burning. In the meantime, roast the thighs on a foil covered cookie sheet for a half an hour at 375. When the chicken is done, add it to the pot on the stove top and mix together. Add the carrots. Heat on low heat for about 10 minutes, stirring occasionally. Serve.