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
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!

Pages

Questions

Tips