Chicken & couscous one-pot

Chicken & couscous one-pot

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(178 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 onions, 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, questions and tips

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14th Feb, 2013
Lovely dish full of flavour, family love it!
12th Feb, 2013
Had this with rice as hubby doesn't like couscous, part cooked it in water for 5 mins and then added to the chicken stock for another 5 mins. it was delicious, will definitely make again
4th Feb, 2013
Very easy and tastes special
4th Feb, 2013
really nice ... my boyfriend licked the plate till the very last couscous :)
3rd Feb, 2013
Cooked this dish this evening and was disappointed with the result. Couscous was a little too wet ....and didn't add the extra liquid that could be added. Flavour was a little bland. Other family members said it was Ok! When you spend so long preparing and cooking you hope for the wow factor. Sorry but this didn't do it! Perhaps lacks some extra seasoning or spice. Used skin on chicken breasts, and added some sundried tomatoes in with the couscous. Probably tastes better next day, when flavours have absorbed.
7th Jan, 2013
Absolutely delicious!! Shall be recommending!
7th Jan, 2013
Really enjoyed the flavours in this recipe. I left out olives but added some courgette and carrot and 1 tsp of honey to give it a tagine/Moroccan feel and used some tomato and garlic couscous and it was delicious. I simmered the chicken in the stock for about 40 minutes and it just fell apart, very tender and moist. A very easy recipe to follow with the flexibility to adapt to your tastes, will definitely keep this in my binder.
13th Dec, 2012
This is surprisingly good. All the children love it, I make it quite often.
21st Nov, 2012
I used ras-al-hanout spice and added fresh red chilli and half a jar of roasted red & yellow peppers instead of olives. Also used skinless chicken breasts cut in half instead of thighs. Really tasty simple dinner.
18th Nov, 2012
delicious :)


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