Chicken & couscous one-pot

Chicken & couscous one-pot

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(179 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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10th Mar, 2012
Did this with skinless thigh fillets. Absolutely delicious. I find cous cous can sometimes bit a bit bland but the flavoured stock made this divine. As other members have said I didn't need any extra water.
3rd Mar, 2012
Luuuuuv this recipe!! I use more stock than stated as keep some to pour on Cous cous at very end as it can be Quite dry, also add raisins and apricots Absolutely delishhhhhhhhhhhh Highly recommend :0
howzy64's picture
27th Feb, 2012
I've changed the couscous for bulghur wheat and found this is delicious. Takes a little longer to cook but is well worth it. I seem to use a little more of the spices than suggested in order to get a good covering on the chicken and achieve a great flavour. I put the chicken in a bag with the spices and give it all a good shake to avoid getting yellow fingers. Leftovers have reheated in the microwave after a couple of days in the fridge and were still delicious.
25th Feb, 2012
A great dish for the whole family, rich in B vitamins and anti-inflammatory turmeric. Use homemade chicken stock for extra nutrition and add some veggies as others have suggested - courgette, peppers, sundried tomatoes - to boost fibre, vitamin and mineral content.
25th Feb, 2012
I made this with my 5 year old and 2 year old and we all loved it (they're not big chicken eaters so it was a good result!) I left out the parsley and next time would include olives without stones too to make it easier and safer for the kids, since they like olives. It would also be nice with some cooked peppers and courgettes if you want to up the veggie content. A great meal for all the family.
15th Feb, 2012
I made this meal last week for my boyfriend, it was really easy to make and it tasted lovely. I would definitely make it again! Instead of olives I added chickpeas, red pepper and carrots. I didn't add any extra water at the end and next time I would add a bit more spice, I served it with some yoghurt on top which went really well with it.
13th Feb, 2012
I switched the olives for sliced dried apricots, the parsley for fresh coriander and the bone/skin thighs for boned/skinless thighs and sliced the chicken diagonally for presentation/ease of eating! Spot on!!
2nd Feb, 2012
Delicious -added sundries tomatoes and some raisins. Definitely don't need extra liquid but it will be a regular dish in our household. Equally nice eaten cold for lunch the next day!
27th Jan, 2012
used boneless chicken thighs and still delicious, family favourite and passed recipe on to others
mother_ship's picture
27th Jan, 2012
Very tasty! Felt the cous cous was very slightly oily so will definitely use skinless chicken next time.


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