Ingredients

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Season the chicken thighs generously with salt and pepper, then brown them skin-side down for about 5-6 minutes until golden. Flip and cook for 2 more minutes, then remove and set aside.

3. 3

   In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.

4. 4

   Stir in the minced garlic, turmeric, ginger, cumin, and cinnamon, cooking for another minute until fragrant.

5. 5

   Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits.

6. 6

   Return the chicken to the pot and scatter the sliced carrots and sweet potato cubes around the meat.

7. 7

   Bring the liquid to a gentle boil, then reduce heat to low, cover the pot tight, and simmer for 35-40 minutes until the vegetables are tender and the chicken is cooked through.

8. 8

   Taste the sauce and adjust salt or pepper if needed, then serve hot garnished with fresh chopped cilantro.