Chicken & couscous one-pot

Chicken & couscous one-pot

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(261 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

  • kcal561
  • fat23g
  • saturates5g
  • carbs54g
  • sugars5g
  • fibre5g
  • protein32g
  • salt1.09g
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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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

  • 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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30th Jul, 2014
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.
4th Jul, 2014
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
13th Apr, 2014
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.
15th Mar, 2014
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
26th Nov, 2013
Fantastic dish. Big on flavour. Big on ease!
22nd Oct, 2013
Loved this recipe, was so easy to make and the finished product was much appreciated!
7th Oct, 2013
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.
24th Jul, 2013
This is possibly my favourite bbcgoodfood recipe ever ... and that's saying something!! Really easy to make and so so tasty. I have started microwaving the leftovers for lunch the next day.
11th Jul, 2013
Absolutely love this recipe and have made it again and again - only modification is that I add leeks and grated carrots when frying the onions. Delicious.
10th Jul, 2013
Love this recipe! I don't always have all of the ingredients, so just chuck in what I do have, like green beans and red peppers instead of olives and parsley.... still tastes amazing!


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