One-Pan Turmeric Chicken and Potatoes
Directions
- 1On a skillet pan on medium heat, pour the olive oil.
- 2Add the salt, pepper, and turmeric.
- 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.
- 5Let the chicken fry with the onion for at least five minutes without touching it.
- 6Flip the chicken.
- 7Add the garlic cloves and the potatoes around and on top of the chicken thighs.
- 8For the sauce, mix olive oil, salt, black pepper, turmeric, date syrup, and hot water in a small bowl.
- 9Pour the sauce on top of the chicken and the potatoes using a tablespoon.
- 10Cover with a lid and cook it on low heat for 1 hour.
- 11Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
- 12Garnish with dill leaves and flaky salt.
Ingredients
- 8 -10 chicken thighs, bone-in and skin-on
- 2 sweet onions, cut to halves and sliced
- 5 -6 whole garlic cloves, peeled
- 15 -20 small gold potatoes, cut to quarters
- 5 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp turmeric
- 0.25 cup olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp turmeric
- 1 tbsp date syrup
- 0.25 cup hot water
- fresh dill leaves
- flaky salt
Equipment
skillet panlid
Tips
- Don't touch the chicken after placing it face down on the onions for at least five minutes to let it fry.
- The more you cook it, the merrier it is.
- Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
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