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prep: Dry brine the chicken: Take the chicken thighs and place in a bowl. Sprinkle on- 1 teaspoon salt, black pepper, garlic powder, paprika, onion powder and cumin. Cover and place in the refrigerator overnight. This step is not necessary but it is HIGLY recommended.
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In a large non stick skillet, eat the oil. Wen the oil is heated, place the chicken skin side down and allow to brown for about 3 minutes. Flip the tight and allow to brown for another 3 minutes. Remove the chicken and set aside. Brown the potato, carrots and cabbage.
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Drain off the excess oil. Add butter to pan. Add the onion, ginger and garlic. Cook for about 1 minute. Add ketchup, broth, worcestershire sauce, molasses, brown sugar, pimento cloves and red pepper flakes. Stir all the ingredients and combine.
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Add the chicken, carrot, cabbage and potato in a single layer. Bring to a boil and then reduce the heat. Cover the pot and allow to simmer for about 40 Minutes. Uncover for the last 10 minutes and allow the sauce to thicken.
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Chop the cilantro and sprinkle on top of the dish. Serve with rice or by itself.
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Enjoy!