Golden Chicken and Potato Stew
Golden Chicken and Potato Stew
Ingredients
For the Pan
- 8 chicken thighs, bone-in and skin-on
- 2 sweet onions, cut to halves and sliced
- 5 garlic cloves, whole, peeled
- 15 small gold potatoes, cut to quarters
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
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
- 1/4 cup hot water
For Garnish
- fresh dill, for garnish, as needed
- flaky salt, for garnish, as needed
Instructions
- 1
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.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 10 min
- 4
Scatter the whole peeled garlic cloves and the quartered small gold potatoes around and on top of the chicken thighs in the skillet.
⏱️ 2 min
- 5
Using a tablespoon, pour the prepared sauce evenly over the chicken and potatoes. Gently shake the pan to help distribute the sauce.
⏱️ 1 min
- 6
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.
⏱️ 60 min
- 7
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.
⏱️ 7 min•🌡️ 450
- 8
Remove from the oven. Garnish generously with fresh dill leaves and a sprinkle of flaky salt before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Chicken and Potato Stew
Ingredients
For the Pan
- 8 chicken thighs, bone-in and skin-on
- 2 sweet onions, cut to halves and sliced
- 5 garlic cloves, whole, peeled
- 15 small gold potatoes, cut to quarters
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
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
- 1/4 cup hot water
For Garnish
- fresh dill, for garnish, as needed
- flaky salt, for garnish, as needed
Instructions
- 1
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.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 10 min - 4
Scatter the whole peeled garlic cloves and the quartered small gold potatoes around and on top of the chicken thighs in the skillet.
⏱️ 2 min - 5
Using a tablespoon, pour the prepared sauce evenly over the chicken and potatoes. Gently shake the pan to help distribute the sauce.
⏱️ 1 min - 6
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.
⏱️ 60 min - 7
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.
⏱️ 7 min•🌡️ 450 - 8
Remove from the oven. Garnish generously with fresh dill leaves and a sprinkle of flaky salt before serving hot.
⏱️ 1 min