Chicken and couscous one pot

Prep: 10 mins

Cook: 60 mins

Perfect for fuss free midweek entertaining

8 chicken thighs

2 tsp turmeric

1 tbsp garam masala

2 tbsp sunflower oil

2 onions, finely sliced

3 garlic cloves, crushed

500ml chicken stock

Zest and juice of 1 lemon

250g couscous

Heat 1 tbsp of oil in a large pan with a lid. Coat the chicken in half of the spices and a pinch of salt and fry for ten minutes until golden brown. Turn over and cook for 2 minutes before removing from the pan.

Pour 1 tbsp oil into the same pan and fry the onions and garlic for 8-10 minutes. Add the remaining spices and cook for a further minute. Pour in the chicken stock and bring to the boil.

Return the chicken to the pan and turn down the heat. Cover with a lid and simmer gently for 35 to 40 minutes until the chicken is tender. Remove the chicken and keep warm.

Transfer the liquid to another container and stir the lemon juice and couscous into the remaining onions in the pan.

Add your stock until the couscous is covered. Place the lid on the pan and leave to stand for 5 minutes until the couscous is soft and fluffy.

Add the lemon zest and the chicken and garnish with fresh parsley if desired. Serve hot.

Serves
Perfect for fuss free midweek entertaining

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Chicken, Rice

Recipe Type
Dinner, Budget, Easy Recipes, Entertaining, Family Dinners, Quick Meals, One Pot

Level of Difficulty
Easy