CHICKEN COUSCOUS ONE POT

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Chicken Couscous One Pot image

This delicious Moroccan-inspired recipe is easy enough for a weeknight meal but elegant enough for company.

Provided by Irmgard

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
2 teaspoons turmeric
1 tablespoon garam masala
2 tablespoons vegetable oil
2 onions, thinly sliced
3 garlic cloves, sliced
500 ml chicken stock
1/2 cup green olives
1 lemon
250 g couscous
1 bunch flat leaf parsley, chopped

Steps:

  • Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
  • Heat 1 tablespoon of the oil in a large saute pan with a lid.
  • Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
  • Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
  • Stir in the rest of the spices, then cook for 1 minute longer.
  • Pour over the chicken stock and scatter the olives.
  • Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
  • Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
  • Lift the chicken onto a plate and keep warm.
  • Take the pan off the heat.
  • Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
  • Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
  • Fluff through half of the parsley and lemon zest, then sit the chicken on top.
  • Scatter the remaining parsley and lemon zest on top before serving.

Nutrition Facts : Calories 806, Fat 40.4, SaturatedFat 9.8, Cholesterol 161.7, Sodium 612, Carbohydrate 63.4, Fiber 6.3, Sugar 5.1, Protein 45.7

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