1Pour the olive oil into a skillet pan on medium heat.
2Add salt, black pepper, and turmeric to the pan.
3Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear color.
4Add the chicken thighs face down on top of the onion. Let them fry for at least five minutes without touching to get a nice color.
5Flip the chicken thighs.
6Add the peeled garlic cloves and the quartered potatoes around and on top of the chicken thighs.
7For the sauce, put 1/4 cup of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of turmeric, 1 tablespoon of date syrup, and 1/4 cup of hot water in a small bowl and mix them well.
8Using a tablespoon, pour the prepared sauce on top of the chicken and the potatoes.
9Cover the pan with a lid and cook on low heat for 1 hour.
10Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
11Garnish with fresh dill leaves and flaky salt.
Ingredients
5 tablespoons olive oil
2 sweet onions, cut to halves and sliced
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon turmeric
8 chicken thighs, bone-in and skin-on
5 garlic cloves, peeled
15 small gold potatoes, cut to quarters
0.25 cup olive oil
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon turmeric
1 tablespoon date syrup
0.25 cup hot water
fresh dill leaves
flaky salt
Equipment
skillet panlidsmall bowl
Tips
Don't touch the chicken when it's frying face down with the onion for the first five minutes.
To get a nice golden color, transfer the dish to convection broil on 450F for 5-7 minutes after cooking.