One-Pan Turmeric Chicken and Potatoes
Directions
- 1Pour olive oil into a skillet pan on medium heat. Add salt, pepper, and turmeric.
- 2Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear color.
- 3Add the chicken thighs on top, face down. Let them fry with the onion for at least 5 minutes to get a nice color without touching them.
- 4Flip the chicken thighs.
- 5Add the garlic cloves and the potatoes around and on top of the chicken thighs.
- 6For 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.
- 7Pour the sauce on top of the chicken and the potatoes using a tablespoon.
- 8Cover with a lid and cook on low heat for 1 hour.
- 9Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
- 10Garnish with fresh dill leaves and flaky salt.
Ingredients
- 8 thighs chicken thighs, bone-in and skin-on
- 2 onions sweet onions, cut to halves and sliced
- 5 cloves whole garlic cloves, peeled
- 15 potatoes small gold potatoes, cut to quarters
- 5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon turmeric
- 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
- Turmeric and black pepper are best friends.
- Do not touch the chicken after placing it face down for at least 5 minutes to let it fry with the onion.
- To get a nice golden color, transfer to convection broil on 450F for 5-7 minutes.
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