Ingredients for the pan:
8-10 chicken thighs, bone-in and skin-on
2 sweet onions, cut to halves and sliced
5-6 whole garlic cloves, peeled
15-20 small gold potatoes, cut to quarters
5 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of turmeric
Ingredients for the sauce:
1/4 cup of olive oil
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of turmeric
1 tablespoon of date syrup
1/4 cup of hot water
-Put all the ingredients in a small bowl and mix them well.
Method:
1. On a skillet pan on medium heat, pour the olive oil. Add the salt, pepper, and turmeric.
2. Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear color.
3. Add the chicken thighs on top. Fry them from both sides at least 5 minutes to get a nice color.
4. Add the garlic cloves and the potatoes around and on top of the chicken thighs.
5. Using a tablespoon, pour the sauce on top of the chicken and the potatoes.
6. Cover with a lid and cook it on low heat for at least 1 hour, or longer if you like.
