Directions

With a sharp cooking scissor remove the skin and the bone from the chicken thigh.

In a bowl combine the parsley, mayonnaise, olive oil, vinegar, lemon juice, turmeric and black pepper. Cover and let the chicken sit in this marinade in the refrigerator for ½ hour or up to over night.

Heat a large frying pan with a little olive oil. Place the chicken thighs in the frying pan and sauté about 10 minutes on both sides. Let them become golden and slightly caramelized.