Chicken & Couscous One Pot Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 8 skin on, bone-in chicken thighs | ||
| Turmeric | 2 Teaspoon | |
| Garam masala | 1 Tablespoon | |
| Sunflower oil | 2 Tablespoon | |
| Onions | 2 , finely sliced | |
| Garlic | 3 Clove (5gm), sliced | |
| Chicken stock | 500 Milliliter | |
| Large handful whole green olives | ||
| Zest and juice 1 lemon | ||
| 250 g/9 oz couscous small bunch flat-leaf parsley, chopped | ||
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.
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.
Chef
