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One-Pan Turmeric Chicken and Potatoes

Servings: 4

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.