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In a large pan, pour 1/4 cup of olive oil. Add the 2 sliced onions. Season the onions with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon turmeric. Mix the ingredients well and sauté for 5 minutes until the onions are soft and have absorbed the yellow color from the turmeric.

Place the 6 chicken thighs face down on top of the sautéed onions. Allow the chicken to fry for at least 5 minutes without touching or moving it to sear and develop flavor.

After 5 minutes, flip the chicken thighs to the other side to continue cooking. The underside should be golden brown.

Add the 5-6 peeled garlic cloves around the chicken and onions in the pan.

Place the 6 potatoes, sliced into quarters, on top of the chicken thighs, arranging them evenly in the pan.

In a separate measuring cup, combine the remaining 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon turmeric, 1 tablespoon date syrup (or honey), and 1/2 cup water. Mix these ingredients thoroughly to create the sauce.

Pour the prepared sauce evenly over the potatoes and chicken in the pan.

Gently shake the pan a little bit to help distribute the sauce among the ingredients.

Cover the pan with a lid and let the dish cook on low heat for 1 hour. The longer it cooks, the more flavorful it becomes.

After cooking, the dish will be ready. Serve with fresh dill (optional) as a garnish. Enjoy!


In a large pan, pour 1/4 cup of olive oil. Add the 2 sliced onions. Season the onions with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon turmeric. Mix the ingredients well and sauté for 5 minutes until the onions are soft and have absorbed the yellow color from the turmeric.

Place the 6 chicken thighs face down on top of the sautéed onions. Allow the chicken to fry for at least 5 minutes without touching or moving it to sear and develop flavor.

After 5 minutes, flip the chicken thighs to the other side to continue cooking. The underside should be golden brown.

Add the 5-6 peeled garlic cloves around the chicken and onions in the pan.

Place the 6 potatoes, sliced into quarters, on top of the chicken thighs, arranging them evenly in the pan.

In a separate measuring cup, combine the remaining 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon turmeric, 1 tablespoon date syrup (or honey), and 1/2 cup water. Mix these ingredients thoroughly to create the sauce.

Pour the prepared sauce evenly over the potatoes and chicken in the pan.

Gently shake the pan a little bit to help distribute the sauce among the ingredients.

Cover the pan with a lid and let the dish cook on low heat for 1 hour. The longer it cooks, the more flavorful it becomes.

After cooking, the dish will be ready. Serve with fresh dill (optional) as a garnish. Enjoy!
