In a large heavy bottomed pot, bring about cups of vegetable oil to 350F. Deep fry the potatoes until they are golden, about 12-15 minutes. You can do this in batches if needed. Drain them on a plate with a paper towel to absorb the oil. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over the fried potatoes.

In a large heavy bottomed pot, heat 2 tablespoons of olive oil over medium-high. In batches, brown each side of chicken thighs for 3-5 minutes each. Flip when you can start to see the edges browning and the chicken easily pulls up from the bottom of the pan. Remove the chicken from the pot and place on a plate with a paper towel to rest. Repeat until you’ve used all the chicken.

Place the chicken and potatoes back into the pot, pour 1½ cups of boiling water on top. Season with the rest of the salt, black pepper and baharat seasoning. Bring the water to a boil over high heat then reduce to low heat. Cook, covered, until the chicken is tender and cooked through, about 25-30 minutes.

Serve warm.