Chicken & couscous one-pot

Chicken & couscous one-pot

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(151 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
900
protein
60g
carbs
42g
fat
56g
saturates
15g
fibre
2g
sugar
5g
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

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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.

Recipe from Good Food magazine, June 2009

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Comments

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mahsleb's picture
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Cooked this exactly as recipe, it was quick, easy and delicious!

stephaniepebrocq's picture
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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
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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
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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
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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
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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
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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
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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
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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.

dom1000000's picture
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I couldn't push this in my face fast enough and even after my stomach started whining as it could take no more, i persisted to eat.
I made my own version on the garam masala and almost doubled the quantity of spices as couscous has a habit of dulling down a dish.
I also added a whole green pepper 10 minutes before couscous time, this worked a treat.
Also when it says 'keep the chicken warm' i put it in the oven on gas mark 8 to crisp it up, well worth it!
Enjoy!

Rowena Wilkes's picture
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I usually wouldnt cook chicken with the skins on but did with this. As a result it didnt need anymore oil adding to it at all so hopefully done a bit of damage control where the calories are concerned. I only used 5 thighs as that was all I had. I used 1tbsp of Ras El Hanout to coat the chicken, then an extra tsp to add to the onions. Like others I added raisins at the end when I added the cous cous. It went down really well with all concerned, even my 2yr old daughter who generally wont eat chicken unless in nugget form! Served with rocket and the courgette salad with honey and poppy seeds also from GF. Really good and plenty of cous cous left over for a nice lunch tomorrow. Will be making again in the near future! Yum

jimsuter's picture

Did this with skinless thigh fillets. Absolutely delicious. I find cous cous can sometimes bit a bit bland but the flavoured stock made this divine. As other members have said I didn't need any extra water.

trayceemc's picture
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Luuuuuv this recipe!! I use more stock
than stated as keep some to pour on
Cous cous at very end as it can be
Quite dry, also add raisins and apricots
Absolutely delishhhhhhhhhhhh
Highly recommend :0

howzy64's picture
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I've changed the couscous for bulghur wheat and found this is delicious. Takes a little longer to cook but is well worth it. I seem to use a little more of the spices than suggested in order to get a good covering on the chicken and achieve a great flavour. I put the chicken in a bag with the spices and give it all a good shake to avoid getting yellow fingers. Leftovers have reheated in the microwave after a couple of days in the fridge and were still delicious.

yumyumyum2011's picture

A great dish for the whole family, rich in B vitamins and anti-inflammatory turmeric. Use homemade chicken stock for extra nutrition and add some veggies as others have suggested - courgette, peppers, sundried tomatoes - to boost fibre, vitamin and mineral content.

stephandsolly's picture

I made this with my 5 year old and 2 year old and we all loved it (they're not big chicken eaters so it was a good result!) I left out the parsley and next time would include olives without stones too to make it easier and safer for the kids, since they like olives. It would also be nice with some cooked peppers and courgettes if you want to up the veggie content. A great meal for all the family.

missvalentine23's picture
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I made this meal last week for my boyfriend, it was really easy to make and it tasted lovely. I would definitely make it again! Instead of olives I added chickpeas, red pepper and carrots. I didn't add any extra water at the end and next time I would add a bit more spice, I served it with some yoghurt on top which went really well with it.

tamarin08's picture

I switched the olives for sliced dried apricots, the parsley for fresh coriander and the bone/skin thighs for boned/skinless thighs and sliced the chicken diagonally for presentation/ease of eating! Spot on!!

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