1 pound of chicken thighs (preferred boneless)
1 large chopped onion
5 sticks of celery (chopped)
1 tsp turmeric
1/2 tsp cumin
4 tbsp olive oil
Remove excess of fat and skin from the chicken pieces.
Fry the onion in the olive oil until golden
Add the chicken pieces and make sure they touch the bottom of the pan to fry them lightly. Turn them to all sides and fry lightly.
Add the spices and mix.
Cook in low heat for at least 2 hours
Mix from time to time and add water if too dry (there always has to be a small amount of liquid to avoid burning).