This is a variation of Cooking Light recipe that came from my good friend. The original recipe is called “Braised Herb Chicken Thighs with Potatoes”. I modified the recipe to include a few more veggies and took out the potatoes. I also added some flax and turmeric. This can be served over plain brown rice, couscous or quinoa with the broth used as flavoring, making it a very simple almost one-pot meal.