½cupminced fresh parsleyplus more for serving, if desired
½cupsliced scallionswhite and green parts (plus more for serving, if desired)
Heat a large, heavy skillet over medium high heat. Add the oil. Season the chicken breasts with salt and pepper and brown them on both sides, about 4 minutes per side (the chicken will not be fully cooked through). Remove the chicken to a plate.
Return the pan to the heat and add the onion and garlic. Sauté over medium heat until tender, about 3 minutes. Add the tomato paste, cumin, ginger, coriander, allspice, turmeric, cloves, cinnamon, cayenne pepper and the ½ teaspoon black pepper and stir until blended. Add the chicken broth and the crushed tomatoes and bring to a simmer. Simmer for 20 minutes.
Add the potatoes to the sauce, cover, and return to a simmer. Simmer, stirring frequently, partially covered for about 20 minutes until the potatoes are tender.
Meanwhile, cut the chicken into 1-inch pieces. When the potatoes are tender, add the cubed chicken and simmer stirring often for another 5 minutes until chicken is cooked through. Stir in the parsley and scallions and simmer for another minute or two.
Serve hot, with additional scallions and/or parsley sprinkled on top if desired.