One-Pot Garlic Chicken Thighs with Giant Couscous

Name: One-Pot Garlic Chicken Thighs with Giant Couscous
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 skin-on, bone-in chicken thighs; 1 onion, thinly sliced; 200 g cavolo nero, stalks finely chopped and leaves roughly chopped; 5 clove garlic, grated; 250 g giant couscous; 1 small bunch parsley, finely chopped; 1 lemon, zested and juiced; 1 tbsp olive oil

This one-pot chicken dinner pairs crispy, golden chicken thighs with tender giant couscous, sweet onion, and hearty cavolo nero. A fresh lemon-parsley dressing at the end keeps the dish bright, garlicky, and perfect for an easy weeknight meal.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

skin-on, bone-in chicken thighs
4
onion, thinly sliced
1
cavolo nero, stalks finely chopped and leaves roughly chopped
200 g
garlic, grated
5 clove
giant couscous
250 g
parsley, finely chopped
1 small bunch
lemon, zested and juiced
1
olive oil
1 tbsp

Step-by-Step Instructions

Season the chicken thighs generously with salt and black pepper. Place them skin-side down in a wide ovenproof frying pan or skillet over medium-low heat and cook for 8-10 minutes until the skin is deeply golden and the fat has rendered.

Transfer the chicken to a plate; it will finish cooking later. Preheat the oven to 200C/180C fan/gas 6.

Add the sliced onion and chopped cavolo nero stalks to the pan. Season lightly and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the grated garlic and cavolo nero leaves, then cook for 3-4 minutes until the leaves begin to wilt. Add the giant couscous and stir to coat it in the pan juices.

Pour in 675 ml cold water and stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, season to taste, then reduce to a gentle simmer. Nestle the chicken thighs back into the pan skin-side up and transfer to the oven for 18-20 minutes, until the couscous is tender and the chicken is cooked through.

While the chicken cooks, make the dressing by mixing the chopped parsley with the lemon zest, lemon juice, and olive oil. Season with salt and black pepper to taste.