Chicken & couscous one-pot

Chicken & couscous one-pot

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(167 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4
This one-pot meal is perfect for fuss-free midweek entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal900
  • fat56g
  • saturates15g
  • carbs42g
  • sugars5g
  • fibre2g
  • protein60g
  • salt1.75g
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Ingredients

  • 8 skin on, bone-in chicken thighs
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, sliced
  • 500ml chicken stock (from a cube is fine)
  • large handful whole green olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • small bunch flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. 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.

  2. 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.

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Comments (180)

tmcg99's picture

Fantastic dish. Big on flavour. Big on ease!

Samyuthab's picture

Loved this recipe, was so easy to make and the finished product was much appreciated!

emvicoo's picture

Excellent recipe which the whole family enjoyed! I used boneless, skinless thighs (cooked them for less time) and replaced the green olives with sultanas. Didn't need the extra boiling water. Will definitely do again.

annabanana1's picture

This is possibly my favourite bbcgoodfood recipe ever ... and that's saying something!! Really easy to make and so so tasty. I have started microwaving the leftovers for lunch the next day.

mrsjamtart's picture

Absolutely love this recipe and have made it again and again - only modification is that I add leeks and grated carrots when frying the onions. Delicious.

TinkBob's picture

Love this recipe! I don't always have all of the ingredients, so just chuck in what I do have, like green beans and red peppers instead of olives and parsley.... still tastes amazing!

reneeresh's picture

Very yummy, I have made this twice now and it's just awesome :)

bluevalkyrie's picture
5

Turned out exactly as described, with no fuss. When I make it again I will add more vegetables as I don't consider it a complete meal as is.

katiabh's picture
5

Easy quick and very tasty. The lemony couscous is absolutely delicious. The chicken as very moist and tender.
We use chicken pieces but we did remove the skin as I don't like the fat. We also didn't have garam massala so we used what we had which is mild curry powder.

maryv206's picture
5

We cooked this recipe trying out the garam masala powder bought directly from Sri Lanka...the end result was amazing! We also added a 425grms can of chickpeas (garbanzo) beans to boost up a bit the protein. However, instead of simmering all ingredients in the pan (last part of recipe), we put everything in an oven-proof dish and cooked in the convection oven at 210 degrees for 40mins. We loved the way the couscous soaked up the excess liquid in the end.

Leftovers will be served in a warmed pitta bread with added grilled mushrooms and coloured peppers. Will surely repeat recipe when entertaining guests who love spicy food!

adiosamigos's picture

I skinned the chicken and added Green beans to make the dish healthier and more complete . it was delicious

alanjns's picture

Fantastic, lovely dish - I make it all the time now! I take it to work for lunches, keep in the fridge and reheat it in the works microwave and it's just as gorgeous after 4 days (I reheat the chicken separately)

cr-dennis's picture
5

Made this last week and it was lovely,the only thing i changed was skinning my chicken.I will be making this again and again.

dishymummy's picture
4

I thought this dish was really tasty but agree with Carol above that the cous cous was too soggy. I'm glad that I wasn't serving this up for guests as it looked sloppy. I would probably sieve the onion mix and add the liquid as required to a separate bowl of cous cous to ensure that it is light and fluffy. The fresh lemon is lovely.

buggerzinha's picture
5

Very tasty!
Used Moroccan spice instead of Garam Masala.
Didn't need extra water.
Served with Harissa yoghurt sauce (from Moroccan spiced pie recipe) which gave the dish the perfect finish.

leewest's picture
5

Lovely dish full of flavour, family love it!

lynnze's picture
5

Had this with rice as hubby doesn't like couscous, part cooked it in water for 5 mins and then added to the chicken stock for another 5 mins. it was delicious, will definitely make again

denohora's picture
5

Very easy and tastes special

cmicallef's picture
5

really nice ... my boyfriend licked the plate till the very last couscous :)

carollesley's picture
3

Cooked this dish this evening and was disappointed with the result. Couscous was a little too wet ....and didn't add the extra liquid that could be added. Flavour was a little bland. Other family members said it was Ok! When you spend so long preparing and cooking you hope for the wow factor. Sorry but this didn't do it! Perhaps lacks some extra seasoning or spice. Used skin on chicken breasts, and added some sundried tomatoes in with the couscous. Probably tastes better next day, when flavours have absorbed.

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