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Chicken & couscous one-pot

Chicken & couscous one-pot

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(163 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
  • 1 tbsp 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

    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

    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

    Olive

    ol-liv

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

  • zest and juice 1 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

    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

    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 (177)

cldaniels's picture
4

I used ras-al-hanout spice and added fresh red chilli and half a jar of roasted red & yellow peppers instead of olives. Also used skinless chicken breasts cut in half instead of thighs. Really tasty simple dinner.

jessiebwanali's picture

I added agreen, red and yellow peppers. Also chili, garlic salt, cayenne. I didnt add the extra water for the couscous

jenki2's picture
5

This was amazing! Really enjoyed it! The chicken was so tender and flavoursome, the olives added a nice touch to the couscous too!

Will definitely be making this one again! Love the fact its all in one pot!

Purplepotion's picture
5

A definite hit with the family.
I didn't have flat leaf parsley so substituted with coriander and it tasted fab!

jeff10101uk's picture

Really rate this dish. Looks and tastes very impressive.

I haven't managed to use freshly made stock but really rate the knor 'jelly' type ones, goes really well with the spices (both veg stock and chicken taste lovely).

We don't like olives so cook without and I always double the couscous recipe as we have cous cous for lunch the next couple of days with a bit of salad.

beardedwonder's picture
4

This recipe is great, the only problem is that you spend a while getting the skin crispy only for it to then get soggy after it's simmered under the lid. Any tips?

micheleb02's picture
5

Wanted to make this dish but only had a whole chicken, some bulgur wheat, no olives and a very sad looking dried up lemon! Never the less it was absolutely delicious even my daughter who rarely joins us at the dinner table hoovered it all up. Next time I’ll make it using couscous and add some sultanas and sprinkle with toasted flaked almonds, love sweet savoury combinations.

mahsleb's picture
5

Cooked this exactly as recipe, it was quick, easy and delicious!

stephaniepebrocq's picture
5

Made this today for lunch and boyfriend and I loved it! The couscous was moist and full of flavours (I used coriander leaves instead of parsley, it was perfect with the lemon zest). My chicken was a bit overcooked though.

sophia-saleem's picture
5

So yummy & aromatic :) defiantly worth trying. I've tried this recepie several times and it's so easy even I can do it. (& I'm only 15!)

lizleicester's picture
5

Easy and delicious. Used chicken leg quarters and black olives but otherwise kept to the instructions and found I could pause when the chicken was cooked and add the couscous when everyone arrived.

lajpink's picture
5

gorgeous - chicken just fell off the bone. Very very fresh and tasty

dollydebbie's picture

We love this recipe... so easy and very tasty. I've tried different things with it... added sundried tomatoes at the same time as the couscous and also a bit of chilli... both are great additions.

mrsedwardcullen1's picture
5

Fantastic recipe. Quick and easy and totally delicious, the chicken was so moist and tender. As mentioned before, I didn't need any extra water for the cous cous. I used chicken quarters and I added a handful of raisins while the chicken was simmering. Gave it a coronation chicken taste. Just lovely, will be making this again and again.

martinab99's picture
4

Didn't have the spices so I just added some chilli flakes but it still turned out lovely. Chicken was tender and the couscous had a great flavour. Next time I'd put less oil as it was a bit heavy.

mkmoran's picture

This sounds really easy and tasty and the comments of others are encouraging. Have chosen it as part of this week's menu so will see how it goes.

johnolliffe's picture
5

I make this all the time its one of the wifes favourite's.Instead of the garma masala I use Shwartz Cajun perfect shake seems to work very well I would think this will make it more appealing to kid's (not so much like an Indian meal)

pmaskell's picture
5

Very easy recipe. I use chicken breast to make it easier for my small children to eat. (I also reduce the simmering time.) They love this meal as it combines the flavour of curry along with their favourite couscous. So easy to make the day before and reheat for a quick tea after school.

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