Ingredients
2 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
5-6 skinless chicken legs, divided
10-12 small potatoes, peeled
Warm water
1-2 Tbsp. salt
1-2 tsp. dark-brown sugar
1 tsp. turmeric powder
Preparation
In a wide, low-rimmed pot, heat the oil.
Add the chopped onions and sauté until golden-brown, stirring once in a while.
Add the chicken and brown on all sides.
Arrange the potatoes between the chicken parts, in a single layer.
Add warm water to cover the chicken completely.
Season, stir well and bring to a boil.
Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours.
Cover pot with lid and bring to a boil.
Remove lid and cook for an additional hour until the sauce thickens slightly and the meat falls off the bones.
