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Ingredients
  • 3½ pounds bone-in, skin-on chicken parts
  • 1 teaspoon ground turmeric
  • 6 tablespoons olive oil
  • Kosher salt and black pepper
  • ½ cup white wine vinegar
  • 1½ cups green Castelvetrano olives, crushed and pitted
  • 2 garlic cloves, finely grated
  • 1 cup parsley, tender leaves and stems, chopped
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