Chicken & Couscous One Pot
|Skin on bone in chicken thighs||8|
|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)|
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.