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Chicken & Couscous One Pot

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Ingredients
  Skin on bone in chicken thighs 8
  Turmeric 2 Teaspoon
  Garam masala 1 Tablespoon
  Sunflower oil 2 Tablespoon
  Onions 2 , finely sliced
  Garlic 3 Clove (15 gm), sliced
  Chicken stock 18 Fluid Ounce (500 Milliliter, From A Cube Is Fine)
  Green olives 1 Cup (16 tbs) (Large Handful, Whole)
  Lemon 1 , zested and juiced
  Couscous 9 Ounce (250 Gram)
  Flat leaf parsley 1⁄4 Bunch (25 gm) (Small Bunch)
Directions

1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large saute 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, skin-side 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 onion: in the pan and top up with enough boilin; 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 throu^ half the parsley and the lemon zest, the sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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