Chicken & couscous one-pot

Chicken & couscous one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(155 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
santac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was easy & really tasty. I didn't have any olives but added some toasted pine nuts and raisins to the cous cous which worked really well. I will definitely cook this recipe time and time again....

elleme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cals are so high because of the chicken skin. I always cook it with skin off and use 1 tbsp oil which is sufficient. I also leave the olives out, not because I don't like them but because I'm cooking for someone on a low sodium diet. Even with all of those modifications it's delicious. I've made it many times and it's one of my top ten from the whole site.

cerdeno's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used about 3tsp of harissa paste instead of the turmeric and garam masala recommended and was great! A Favourite from now, for sure.

christay0102's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a very easy and totally delicious dish! I too didn't have garam masala so used same amount of curry powder! Will be a firm favourite now!

cazzle73's picture

looking forward to coking this

niclidw's picture

This was lovely- added extra chicken and some veggies that needed using- peppers and green beans, and some chilli. Mixing harissa with greek yoghurt was a genius idea as it needed a little sauce with it. I can imagine that it would be just as nice in my lunch box the next day- if I had some left!

aligillies's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fantastic, very easy and my son said it was the best meal i have ever made

laney1969's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really tasty, something a bit different! enjoyed by all of my family.

nwindle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have already given this recipe a 5 star - but it's so good I decided I wasn't doing it justice by not leaving a comment. This is a fabulous recipe! A firm favourite in our house and one I now make weekly! It's perfect for a mid-week meal. So easy and quick. I use quite a bit more of the spices to coat the chicken than the recipe says, and definitely don't add hot water at the end - there is more than enough stock to soak up the cous cous. The chicken always comes out moist and delicious! Top recipe! Like the idea of trying lamb instead!

cazzaminx's picture

Tried this tonight, halved for 2, with skinless chicken breasts in large chunks. Also added a diced carrot and a bit of red and yellow pepper. Only simmered for 20 mins instead of 40 to avoid chicken drying out. Also used mint instead of parsley. Didn't have olives in the house. Real store cupboard recipe. Didn't remove chicken in final stages, but added couscous along side. Yum. Husband has polished the lot off...

mariannew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, and easily adaptable as so many reviewers have mentioned. I usually make it with quail instead of chicken, adding red peppers with the onions and plumped raisins at the end.
A really good family dish

jdasilva's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really loved this recipe and it was so easy to make. Added a generous pinch of chilli flakes for a little extra punch. It's become a family favourite.

marlenevella's picture

we just tried it now...it's simply de-li-cious!!!!

macindo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it tonight & we loved it! Added some frozen peas & fresh coriander as well. Will definately make this again. Great recipe!

mariannew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe - I make it frequently with quail, and add some plumped raisins to the couscous at the end.

nickifreeman's picture

Is it really 1 tbsp of garum masala??

ruthiebaby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! easy to put together and chicken was really moist, i will try it with lamb cutlets next time! definitely one to serve in the summer outside. If you love mediterranean flavours i highly recommend it, top marks!

josp74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked for the whole family and it was very easy and tasty. I don't think you need as much oil as it says as you get oil after frying off the chicken. I felt it made the cous cous a little oily so I'd add less next time. The flavour you get from the onions and stock when you add the cous cous is great. Like other comments I didn't need to add any more liquid.

Will be added to our regular list of meals.

libby0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a healthy, cheap, easy recipe that I do nearly week. I make it in the oven and cook the chicken a little longer so it is falling off the bones. I use Kallo stock cubes because they don't have msg.

The little ones love cous cous, the lemon and gram masala make it delicious. The baby even eats the olives!

heatherlea's picture

Fantastic easy recipe great served cold the next day .

Pages

Questions

Tips