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)

amethystannie's picture
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
4

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
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
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
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
2

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
5

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

suehildersley's picture
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
5

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

travelbunny's picture
5

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

travelbunny's picture
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
5

Absolutely fantastic!

pelupi's picture
5

Lovely and so easy. Will defintiely do again

holliek8's picture
5

Absolutely gorgeous! I used chopped dried apricots instead of olives and it really added that moroccan fruitiness without being overpowering. I also added green beans for extra veg - delicious! Might try some chilli next time.

katevb's picture

This was a delicious and easy meal. I added sundried tomatoes which added lovely colour and flavour. Went down well!

dearle's picture

We liked this, but found it too lemony, will leave out the lemon juice next time

ajwyld's picture
3

My 7 year old loves this. I tweak it a bit as follows:

I use skin on chicken, so I don't add any oil at all to the pan - plenty runs out the chicken. I tend to use ras-al-hanout spice mix and add a sprinkle of chili powder.

To up the veg, I fry some sliced carrot with the onions. Last night I didn't have any olives, so I chucked in a good handful of raisins instead. It was very good. Next time I might add a whole cinammon stick and some cumin seeds.

placebo_effect's picture
4

This was delicious. The chicken was so moist and lovely. The calories are so high because there are two chicken thighs per person and the skin is left on so I gave one per person and removed the skin first. I had to miss out the olives because I didn't have any, but I think they would have gone very well.

pansypalace's picture
5

Another of your recipes cooked by my novice of a cook daughter. It was so easy and so tasty, we enjoyed every last morsal. We don't care for olives very much so I suggested we throw in what was left of a mixed jar of roasted peppers into the couscous and it worked a treat. Might try the sundried tomatoes suggestion next time as we will definitely be making this again.

pansypalace's picture
5

Another of your recipes cooked by my novice cook of a daughter. It was so easy, very tasty and very filling. We don't like olives so I suggested we throw in what was left of a jar of roasted red and yellow peppers into the couscous and it worked a treat. Might try the sundried tomato suggestion next time.

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