One-Pan Turmeric Chicken and Potatoes

Ingredients

• 9 bone-in, skin-on chicken thighs (Use 8 to 10 thighs.)
• 2 sweet onions (Halved and sliced.)
• 5 garlic cloves (Whole and peeled; the recipe calls for 5 to 6.)
• 18 small gold potatoes (Quartered; the recipe calls for 15 to 20.)
• 5 tbsp olive oil for the pan
• 1 tsp salt (For the pan.)
• 0.5 tsp black pepper (For the pan.)
• 0.5 tsp ground turmeric (For the pan.)
• 0.25 cup olive oil for the sauce
• 0.5 tsp salt for the sauce
• 0.5 tsp black pepper for the sauce
• 0.5 tsp ground turmeric for the sauce
• 1 tbsp date syrup
• 0.25 cup hot water
• fresh dill leaves (For garnish; amount to taste.)
• flaky salt (To finish, to taste.)

Steps

1. 1

   Prepare the sauce: place the olive oil, salt, black pepper, turmeric, date syrup, and hot water in a small bowl. Mix well until combined and set aside.

2. 2

   Heat a large, deep, lidded, broiler-safe skillet over medium heat. Pour in the olive oil designated for the pan.

3. 3

   Add the salt, black pepper, and turmeric to the pan. Stir briefly so the spices incorporate into the oil.

4. 4

   Add the sliced onions. Fry and stir for 2 to 3 minutes, until translucent and pale, without browning them too much.

5. 5

   Place the chicken thighs on top of the onions. Brown them on both sides for at least 5 minutes total, until they have an appealing golden color.

6. 6

   Add the whole, peeled garlic cloves to the pan.

7. 7

   Add the quartered potatoes around and on top of the chicken thighs, distributing them evenly.

8. 8

   Using a spoon, pour the reserved sauce over the chicken and potatoes, making sure to distribute it across the entire surface.

9. 9

   Cover the pan and cook over low heat for 1 hour, until the chicken is completely cooked and the potatoes are tender when pierced with a knife. The chicken should reach 165 °F / 74 °C at its thickest point.

10. 10

    Preheat the oven's convection broiler to 450 °F / 230 °C. Uncover the pan and place it under the broiler for 5 to 7 minutes, until the chicken and potatoes are well browned. Watch closely to prevent burning.

11. 11

    Remove the pan from the oven. Garnish with fresh dill leaves and finish with flaky salt to taste. Serve hot.

Notes

The original recipe calls for cooking the dish covered over low heat for 1 hour and finishing it under the convection broiler. Use a skillet that can go from the stovetop to the oven, and check the chicken's internal temperature before serving.

Nutrition per serving

• main course
• one-pan
• chicken
• Middle Eastern cuisine
• gluten-free
• dairy-free
• comfort food
• baked