One-Pan Turmeric Chicken and Potatoes
This recipe for One-Pan Turmeric Chicken and Potatoes showed up in my Instagram feed as @ruhamafood’s Most Viral Recipe of 2025. Needless to say, I was intrigued.
A quick visit to RuhamasFood.com didn’t yield a polished recipe (the Instagram video and accompanying recipe don’t precisely match, which is indicative of home cooking and not necessarily an issue). Still, it did tell me a little about Ruhama. She is an Israeli-American with Iraqi heritage who shares Middle Eastern recipes. A lot of her recipes appear to be one-pot, and all seem to be genuinely home-cooked, family recipes. I am going to keep an eye out for her posts and continue exploring because the first recipe that I tried was easy, comforting, and extremely satisfying.
So, following is my interpretation of One-Pan Turmeric Chicken and Potatoes. The only somewhat obscure ingredient called for is date syrup, which can be easily found at Trader Joe’s or Whole Foods. In the comments, I noticed that Ruhama says you can substitute for date syrup with honey, but I was happy to have date syrup in my pantry. Enjoy!
One-Pan Turmeric Chicken and Potatoes
Ingredients
- 1/4 c olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 2 sweet onions halved and sliced
- 2 lb boneless, skinless chicken thighs original recipe used skin-on which browns a bit if you enjoy skin on chicken
- 20 small gold potatoes washed and quartered
- 5 cloves garlic peeled
Sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 Tbls date syrup can substitute with 1 tsp honey
- 1/4 c olive oil
- 1/4 c hot water
Garnish
- 1 Tbls chopped fresh dill optional
- flaky sea salt
Instructions
- Heat oil in a large saute pan over medium heat, one that has a lid. Add the salt, pepper, and turmeric, stir until incorporated. Add sliced onions and saute until translucent, stirring occasionally, about 5 minutes.
- Add the chicken thighs to the pan in a single layer. Fry them on each side for 5 minutes to get a bit of browning (this will be more noticible if you are using skin-on chicken).
- Add the garlic cloves and potatoes to the pan, around and on top of the chicken.
- Meanwhile, combine all of the sauce ingredients in a large measuring cup and then pour the sauce on top of the chicken and potatoes.
- Cover with a lid and cook on low for at least an hour. After an hour of cooking, you can pop the pan under a broiler for a few minutes to get a nice color. I didn't do this step because it wasn't in the video.
- Garnish with some chopped dill, if using, and flaky sea salt.