Chicken & couscous one-pot

Chicken & couscous one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(149 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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it 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

Comments, questions and tips

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

Comments

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

Great mid week meal very easy, great flavours! will be a regular in our house now!

morgan46's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make - took the skins off the thighs, it tasted great and was enjoyed by all the family.

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

First time I have ever written about a recipe. Simple to make and absolutely delicious. Will certainly make again.

biloo01's picture

Once again I thought people were being too easily pleased, but Was wrong again! Very good recipe... Did not use skin on chicken and glad of it, the skin would have gone all soft and horrible.

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

Very dry - didnt enjoy this one.

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

This was a fab dish will do again in the future.My hubby said it was a bit dry,next time i will devided the the sauce into two after removing the chicken.Use half for the couscous and other half to make a gravy over the chicken when plating up...

foodie is me's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicious -- easy to make and with great flavours. The whole family loved it. I substituted the parsley with coriander and that went very well with the Asian spices.

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

very very good! so simple and easy, im impressed! :)

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

My Husband refuses to eat olives, so I added a diced, red pepper. Also used a bit of cumin and coriander, and less tumeric. Will be a staple in our house!

lisaw68's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked the chicken without the skin on and it was very nice. However, I do not believe the olives added anything to the recipe and I think next time I will leave them out. I also felt this recipe was missing something sweet to counter balance the sourness of the lemons and the spices and might add a few raisins or chopped dried apricots next time. I enjoyed the richness and texture of the cous cous.

myrecipes2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really liked this recipe. I added some carrot & spuash to increase the 'veg count'. I also removed the skin from the chicken & used supremes as I didn't have thighs. We don't like olives, so I left them out & I didn't add any extra water.
Even our 5 year old ate the chicken & couscous!
It went very well with the Harissa yoghurt sauce from another recipe.

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

Fantastic dish. I added a few courgettes with the onions, didn't have any olives so used sun-dried tomatoes. Really tasty and filling. Supposed to do my hubby and I for 2 nights but he ate both night's dinner at once..

dankent77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this recipe for my girlfriend a couple of weeks ago. made it just as described. Rich flavours with a real authentic feel. First time cooking with couscous definately not the last. could do with some kind of sauce with it.

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

It did look a bit difficult at first but if you really pay attention to it then it should be an all round good hearty meal!

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

Sorry forgot my *****'s :-)

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

I've made this twice and it is really tasty. Both sets of friends I cooked it for really enjoyed it. So easy to make. I love Barney's recipes.... any chance of a book? :-)

jodie1984's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is so easy to make. Made it for a dinner party and it went down a treat.

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

---> sorry, forgot to say I also chucked in some leftover chickpeas which worked really well too!

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

I thought this recipe was fab. As my OH and I are vegetarians I used Quorn fillets instead of chicken which worked a treat. They take less time to cook and always soak up juices rather than emit any like chicken so I did need to add water at the end for the couscous. The lemony flavours were divine and I will definitely make this again! I only had green olives stuffed with pimentoes but these worked just fine.

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

Absolutely fantastic!

Pages

Questions

Tips