1 whole chicken, cut into 8 pieces
1 purple onion, finely chopped
1 yellow onion, finely chopped
1 small head of celery, sliced
12 Dutch baby potatoes, halved
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons turmeric
2 tablespoons paprika
2 teaspoons kosher salt
1 cup warm water
Generous pinch of saffron
1/4 cup avocado oil
Steep saffron in a cup of warm water. Set aside.
Over medium heat, warm oil in a large skillet.
Place chicken in the skillet and sprinkle with garlic powder, mustard, turmeric and paprika.
Sauté chicken for 3-5 minutes. Flip chicken and sauté for 2 more minutes. Set aside.
Add onions and sauté for 3-5 minutes.
Add celery and sauté for 3 minutes.
Add potatoes and chicken. Sprinkle the potatoes with salt.
Pour saffron water into the skillet.
Cover, lower heat and allow to simmer for 1 hour.
Serve over rice.