Chicken & couscous one-pot

Chicken & couscous one-pot

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(164 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

    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
    Onion

    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
    Bowl of olives

    Olive

    ol-liv

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

  • zest and juice 1 lemon
    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

    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

    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)

CKins's picture
5

Made this over the weekend and was really impressed with just how tasty it was for such a simple dish. The only tweak I made was that I used skinless, boneless chicken thighs so cooked them for a slightly shorter amount of time and I chopped the olives as they aren't my favourite thing so prefer smaller bits of them throughout rather than big whole ones. I served some nice green vegetables on the side and it was polished off by myself and my husband in no time.

I like the recommendation of adding chickpeas so might try that next time.

A very versatile dish which will appear again and again on my weekly menu plan.

Shaun Edmonds's picture
5

Lovely and easy, this is a regular go to recipe. I add roasted garlic and will sometimes use a spoonful of curry or tagine paste instead of the dried spices.

bellachartres's picture

Love making this, so quick and easy. I've added chickpeas the last couple of times I've made this which adds a great texture to the dish. A good tip is when frying the thighs skin side down to do them on a medium/high heat to make the skin super crispy as it can go a bit soggy and fatty when boiling.

Matusiak's picture

One of my favourite recipe so far! My hubby loves it! I use skinless and boneless chicken thigh and I add 2 stalks of celery and some peas to make it healthier!

jessicarichardson's picture
3.75

This is the tastiest cous cous recipe I've ever made, and it's really easy. I had kalamita olives rather than green ones, but it seemed to work just as well. I will be making this again. I served it with green beans.

JenG's picture
5

I have made this several times. Very easy and delicious.

LauraTerry's picture
5

An easy and satisfying comfort food on a cold night. I always skin chicken pieces when cooking a one-pot, otherwise the dish becomes greasy and very high in fat. The thighs were still juicy and moist. I added 5 cloves, 6 green cardamoms, a stick of cinnamon broken up, a handful of raisins, cashews and dried apricots, and 2 small sweet potatoes, cubed into 2" pieces. Made a very filling dinner with leftovers for tomorrow!

Peter Walker's picture

Great recipe - a household favourite now! The only thing I do differently than the recipe is to crisp up the chicken skin in a separate frying pan when the couscous is cooking, as it does go a bit soggy after 40 mins in the pan with the lid on

XtinaMPLS's picture
5

Excellent!! This is the first recipe I've tried from this site and I cannot get enough. I have made this about 6x's. The 1st time, I followed the recipe to a T. The second time, I added peas (instead of olives) and cayenne for a little heat. I also made a tzatziki sauce for the side and it was divine! I have also made this with chicken drummies and lamb meatballs. In fact. I am having it for dinner tonight! So easy and delicious and sure to impress your guests!

toriadonaldson's picture

Delicious!

parsonson123's picture
5

I made this for tea a few days ago and it was delicious! I swapped the olives and parsley for runner beans and red peppers because they were what I had. Very tasty and easy to make! I wish I had made more for lunch the next day.

megsnb's picture

I made this last night and loved it! I agree that it could do with a little more salt but that can be left on the table for people to add themselves. I'm looking forward to the leftovers for my lunch.

ChloeC3's picture
5

Very easy and it turned out great. I have made it twice now however the second time I added cumin and used lime instead of lemon - it was even better.

lobbyblobbywobbly's picture
5

Very nice dish, although I thought it needed a little more salt! Added more lemon juice on my plate for the extra boost. 5/5

sarahpounde's picture
5

I made this but left out the olives as none of us like them, I also cooked the chicken and all the other ingredients in the slow cooker on low for 3 hours, but left out the couscous and lemon until the very end. Very tasty.

mellie11's picture
5

This is a great mid-week dinner. I used pitted green olives instead of whole and the flavour was quite distinct and really added to the dish. I've tried with bone-in and boneless chicken thighs and think I'll use boneless from now on - it just makes it an even quicker meal. Served with a green salad

tmcg99's picture

Fantastic dish. Big on flavour. Big on ease!

Samyuthab's picture

Loved this recipe, was so easy to make and the finished product was much appreciated!

emvicoo's picture

Excellent recipe which the whole family enjoyed! I used boneless, skinless thighs (cooked them for less time) and replaced the green olives with sultanas. Didn't need the extra boiling water. Will definitely do again.

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Questions (5)

jessicarichardson's picture
3.75

Is it possible to freeze this once it's cooked?

Shaun Edmonds's picture
5

I freeze left over couscous, as long as there are no "wet" ingredients like chopped tomatoes in it then its fine, however I would freeze and reheat the chicken separately as couscous only takes a couple of minutes in the microwave, the chicken a bit longer.

pollyparrot2's picture

Where do all those calories come from? 900! Is it the olives?

lightningxx's picture
5

I was wondering this. I make it just over 500. Olives don't amount to much.

CKins's picture
5

Perhaps from the skin on the chicken..?

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