One Pot Chicken And Couscous

One Pot Chicken And Couscous


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Enjoy a juicy piece of chicken on top of a generous pile of couscous. Top off this wonderful dish with strings of onions. The flavor is fantastic!

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 8 skin on, bone-in chicken thighs
  • 2 tsp. turmeric
  • 1 T. garam masala
  • 2 T. sunflower oil
  • 2 onions, finely sliced
  • 3 garlic cloves, sliced
  • 2 C. chicken stock
  • 1 lemon
  • 2 C. couscous
  • small bunch flat-leaf parsley, chopped

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Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat one tablespoon of oil in a large pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for two minutes before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for eight minutes until golden. Stir in the rest of the spices, then cook for one minute longer. Pour over the chicken stock. Bring everything to the 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 40 minutes 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 boiling water. Place the lid back on the pan, then leave to stand for five 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.

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