One-Pan Turmeric Chicken and Potatoes

In a large skillet over medium heat, add olive oil.

Add the sliced onions to the pan.

Season the onions with salt, turmeric, and black pepper.

Mix well and fry the onions for 2-3 minutes until they become translucent.

Place the chicken thighs on top of the onions, face down.

Fry the chicken for at least 5 minutes on one side, then flip.

Add whole garlic cloves to the pan.

Add the quartered potatoes on top of the chicken.

In a small bowl, combine salt, black pepper, turmeric, olive oil, date syrup, and hot water for the sauce.

Mix the sauce ingredients together until well combined.

Pour the sauce evenly over the chicken and potatoes.

Gently shake the pan to distribute the sauce.

Cover the pan with a lid and cook on low heat for one hour.

Garnish with fresh dill and flaky salt before serving.