Chicken & couscous one-pot

Chicken & couscous one-pot

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(150 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level



Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 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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  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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Hawie's picture
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This was really delicious and my kids had it the next day reheated and it was equally good. I missed out lemon zest as I had no lemons, and I skipped the olives as I knew the kids wouldn't eat them. Just served with some veg and it was truly delicious.

catcooks's picture

900 calories and 56 gr fat - must be for all of it as the ingredients and cooking can not make a chicken leg so ridiculously high fat. Divide by 4 gives you a much more reasonable 225 calories / 14 gr fat per person. To reduce it by another 20 or so calories and another couple of grams of fat then remove the skin!

aevans's picture

I think it's because the chicken still has skin on.

drmukti's picture

It looks delicious but why are the calories so high?!

DianaB's picture

I cooked this and it was lovely. The chicken was tender and beautifully tasty with the flavours soaking through. Really easy and is what it says on the pot - a one pot meal.

vivienspiteri's picture

This would be nice with lamb chops cooked in the same way I would think.

cloclo's picture

This looks a really good meal. Hopefully will try soon and report back!