ONE-PAN TURMERIC CHICKEN AND POTATOES
Directions
- 1Pour olive oil into a skillet pan on medium heat.
- 2Add 1 teaspoon of salt, 1/2 teaspoon of turmeric, and 1/2 teaspoon of black pepper to the pan.
- 3Add two sliced onions to the pan.
- 4Mix the onions and spices and fry for 2-3 minutes until the onions become clear.
- 5Add 8-10 chicken thighs, face down, on top of the onions.
- 6Let the chicken fry with the onion for at least 5 minutes without touching it.
- 7Flip the chicken thighs after 5 minutes to fry the other side.
- 8Add 5-6 peeled garlic cloves.
- 9Place 15-20 small gold potatoes, cut into quarters, on top of and around the chicken.
- 10Prepare the sauce by mixing 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 measuring cup.
- 11Pour the sauce over the chicken and potatoes.
- 12Shake the pan gently to distribute the sauce.
- 13Cover the pan with a lid and cook on low heat for 1 hour.
- 14After cooking, garnish with fresh 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 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 bowlwooden spoontongsmeasuring cupkettle
Tips
- Don't touch the chicken when it's first added; let it fry with the onion for at least 5 minutes.
- Turmeric and black pepper are best friends, always use them together.
- For extra flavor, cook on low heat for more than one hour.
- Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
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