Chicken & couscous one-pot
This one-pot meal is perfect for fuss-free midweek entertaining
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Prep:10 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
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kcal 900
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fat 56g
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saturates 15g
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carbs 42g
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sugars 5g
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fibre 2g
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protein 60g
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salt 1.75g
Ingredients
- 8 skin on, bone-in chicken thighs
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 3 garlic cloves, sliced
- 500ml chicken stock (from a cube is fine)
- large handful whole green olives
- zest and juice 1 lemon
- 250g couscous
- small bunch flat-leaf parsley, chopped
Tip
TipWhole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.
Method
Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
