Name: Chicken & couscous one-pot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Moroccan
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

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Chicken & couscous one-pot

Chicken & couscous one-pot

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.7 out of 5.338 ratingsRate

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This one-pot meal is perfect for fuss-free midweek entertaining

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A star rating of 4.6 out of 5.148 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal561
fat23g
saturates5g
carbs54g
sugars5g
fibre5g
protein32g
salt1.09g

Method

step 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.
step 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 TIPS

TIP

Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Recipe from Good Food magazine, May 2009

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A star rating of 4.7 out of 5.338 ratings

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