One-Pan Turmeric Chicken and Potatoes
One-Pan Turmeric Chicken and Potatoes
Ingredients
- 2 onions, sliced
- 6 chicken thighs, boneless or bone-in
- 6 potatoes, sliced into quarters
- 1/2 cup olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon turmeric, divided
- 5 garlic cloves, peeled
- 1 tablespoon date syrup, or honey
- 1/2 cup water
- as needed fresh dill, for serving, optional
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
After 5 minutes, flip the chicken thighs to the other side to continue cooking. The underside should be golden brown.
⏱️ 1 min
- 4
Add the 5-6 peeled garlic cloves around the chicken and onions in the pan.
⏱️ 1 min
- 5
Place the 6 potatoes, sliced into quarters, on top of the chicken thighs, arranging them evenly in the pan.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Pour the prepared sauce evenly over the potatoes and chicken in the pan.
⏱️ 1 min
- 8
Gently shake the pan a little bit to help distribute the sauce among the ingredients.
⏱️ 1 min
- 9
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.
⏱️ 60 min
- 10
After cooking, the dish will be ready. Serve with fresh dill (optional) as a garnish. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Turmeric Chicken and Potatoes
- 2 onions, sliced
- 6 chicken thighs, boneless or bone-in
- 6 potatoes, sliced into quarters
- 1/2 cup olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon turmeric, divided
- 5 garlic cloves, peeled
- 1 tablespoon date syrup, or honey
- 1/2 cup water
- as needed fresh dill, for serving, optional
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
After 5 minutes, flip the chicken thighs to the other side to continue cooking. The underside should be golden brown.
⏱️ 1 min - 4
Add the 5-6 peeled garlic cloves around the chicken and onions in the pan.
⏱️ 1 min - 5
Place the 6 potatoes, sliced into quarters, on top of the chicken thighs, arranging them evenly in the pan.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Pour the prepared sauce evenly over the potatoes and chicken in the pan.
⏱️ 1 min - 8
Gently shake the pan a little bit to help distribute the sauce among the ingredients.
⏱️ 1 min - 9
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.
⏱️ 60 min - 10
After cooking, the dish will be ready. Serve with fresh dill (optional) as a garnish. Enjoy!
⏱️ 1 min