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.