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In a small bowl, combine all ingredients for the sauce: 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, 1 tablespoon date syrup, and 1/4 cup hot water. Mix them well until fully combined and set aside.

Heat 5 tablespoons of olive oil in a large skillet pan over medium heat. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric to the oil. Add the sliced sweet onions and fry, stirring occasionally, for 2 to 3 minutes until they become translucent or slightly yellow.

Place the chicken thighs, skin-side down, on top of the onions in the skillet. Fry them undisturbed for at least 5 minutes until the skin is nicely browned and crispy. Flip the chicken thighs and fry the other side for another 5 minutes to brown.

Scatter the whole peeled garlic cloves and the quartered small gold potatoes around and on top of the chicken thighs in the skillet.

Using a tablespoon, pour the prepared sauce evenly over the chicken and potatoes. Gently shake the pan to help distribute the sauce.

Cover the skillet with a lid and reduce the heat to low. Let it simmer for 1 hour, or even longer for a richer flavor, until the chicken is tender and cooked through and the potatoes are soft.

Preheat your oven broiler to 450°F. Carefully transfer the skillet to the oven (uncovered) and broil for 5 to 7 minutes, watching closely, until the chicken and potatoes achieve a beautiful golden color.

Remove from the oven. Garnish generously with fresh dill leaves and a sprinkle of flaky salt before serving hot.


In a small bowl, combine all ingredients for the sauce: 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, 1 tablespoon date syrup, and 1/4 cup hot water. Mix them well until fully combined and set aside.

Heat 5 tablespoons of olive oil in a large skillet pan over medium heat. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric to the oil. Add the sliced sweet onions and fry, stirring occasionally, for 2 to 3 minutes until they become translucent or slightly yellow.

Place the chicken thighs, skin-side down, on top of the onions in the skillet. Fry them undisturbed for at least 5 minutes until the skin is nicely browned and crispy. Flip the chicken thighs and fry the other side for another 5 minutes to brown.

Scatter the whole peeled garlic cloves and the quartered small gold potatoes around and on top of the chicken thighs in the skillet.

Using a tablespoon, pour the prepared sauce evenly over the chicken and potatoes. Gently shake the pan to help distribute the sauce.

Cover the skillet with a lid and reduce the heat to low. Let it simmer for 1 hour, or even longer for a richer flavor, until the chicken is tender and cooked through and the potatoes are soft.

Preheat your oven broiler to 450°F. Carefully transfer the skillet to the oven (uncovered) and broil for 5 to 7 minutes, watching closely, until the chicken and potatoes achieve a beautiful golden color.

Remove from the oven. Garnish generously with fresh dill leaves and a sprinkle of flaky salt before serving hot.
