Chicken & couscous one-pot

Chicken & couscous one-pot

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(166 ratings)

Prep: 10 mins Cook: 1 hr


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



    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



    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



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

  • zest and juice 1 lemon



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

  • 250g couscous



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

  • small bunch flat-leaf parsley, chopped



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


  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 (179)

marlenevella's picture

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

macindo's picture

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

mariannew's picture

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

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

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

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 .

sammy2xx's picture

This turned out fabulous for me. I used 6 boneless chicken thighs, black olives, sliced, and half a lemon as it was a big juicy one, but a whole lemon would've been fine. I also used garam masala curry paste. Hugely delicious and I will make this lots.

thynk2much's picture

This was so gorgeous and flavourful, and the chicken so tender. I definitely recommend both tips above, ie (1) use whole olives which just melt in your mouth, and (2) chop a preserved lemon into the lemon juice before adding. Will definitely make again!

mazam86's picture

chicken was lovely but found the rest quite bland

partyprincess's picture

Deliciously full of flavour and very easy! Will definitely make it again!

blondie1st's picture

Tried this recipe last night with great success.The whole family ate it not leaving a crumb.I will do this one again at thier request. Evie.

alexis115's picture

So easy, very tasty. I added a chopped red pepper instead of the olives but think I will add chopped apricots next time as I think that would work well. Very versatile and minimum hands-on time. Well done Barney!

jenniecox's picture

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

morgan46's picture

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

benkelly's picture

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

Very dry - didnt enjoy this one.

charlottesmeda's picture

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...


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