Chicken & Couscous one-pot RECIPE
- 11 years ago
Flavourful and fast one-pot meal, that your family will love!
Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp olive oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock
large handful whole green olives
zest and juice 1 lemon
1 cup couscous
small bunch cilantro or parsley , chopped
Method:
Mix the turmeric, gram masala & salt. Sprinkle half of the spices over the chicken thighs. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, until golden brown, turn over, then cook for 2 mins before removing from the pan. Fry the onions and garlic until golden. Stir in the rest of the spices, & cook for another minute. Pour over the chicken stock and scatter in the olives. Bring to a boil, then turn down the heat, and put the chicken back in the pan.
Cover with a lid, and simmer gently for 35-40 mins until the chicken is tender. Take the pan off the heat and remove the chicken onto a plate and keep warm. Stir the lemon juice and couscous into the pan (top up with enough boiling water just to cover the couscous if you need to). Place the lid back on and let stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, place the chicken on top and scatter with the rest of the parsley and zest before serving.
Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp olive oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock
large handful whole green olives
zest and juice 1 lemon
1 cup couscous
small bunch cilantro or parsley , chopped
Method:
Mix the turmeric, gram masala & salt. Sprinkle half of the spices over the chicken thighs. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, until golden brown, turn over, then cook for 2 mins before removing from the pan. Fry the onions and garlic until golden. Stir in the rest of the spices, & cook for another minute. Pour over the chicken stock and scatter in the olives. Bring to a boil, then turn down the heat, and put the chicken back in the pan.
Cover with a lid, and simmer gently for 35-40 mins until the chicken is tender. Take the pan off the heat and remove the chicken onto a plate and keep warm. Stir the lemon juice and couscous into the pan (top up with enough boiling water just to cover the couscous if you need to). Place the lid back on and let stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, place the chicken on top and scatter with the rest of the parsley and zest before serving.