ONE-PAN TURMERIC CHICKEN AND POTATOES
Directions
- 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.
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