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–+ servings

One-Pot Garlicky Chicken Thighs and Giant Couscous

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A hearty and comforting one-pot meal featuring crispy chicken thighs and chewy giant couscous, infused with rich, garlicky flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large skin-on, bone-in chicken thighs
  • 1 unit onion, thinly sliced
  • 200 g cavolo nero (stalks finely chopped, leaves roughly chopped) Can substitute with kale or Swiss chard
  • 5 cloves garlic, grated
  • 250 g giant couscous Can substitute with regular couscous or quinoa for gluten-free
  • 1 small bunch parsley, finely chopped
  • 1 unit lemon (zested and juiced)
  • 1 tbsp olive oil

Method
 

Preparation
  1. Begin by seasoning the chicken thighs generously with salt and pepper.
  2. Place the thighs skin-side down in a wide, ovenproof frying pan over medium-low heat. Cook for 8-10 minutes until the skin is golden and crispy. Transfer the chicken to a plate.
  3. In the same pan, add the sliced onion and chopped cavolo stalks. Season them lightly and cook for 8-10 minutes until beginning to soften.
  4. Stir in the grated garlic and the cavolo nero leaves. Sauté for an additional 3-4 minutes.
  5. Add the giant couscous along with 675ml of cold water. Stir well, season to taste, and bring to a boil.
  6. Once boiling, reduce to a simmer and nestle the seared chicken thighs back into the pan, skin-side up.
  7. Transfer the pan to a preheated oven at 200C (180C fan or gas 6) and let it cook for 18-20 minutes.
  8. While it's baking, mix the chopped parsley with the lemon zest, juice, and olive oil, then season.
  9. Remove the chicken from the oven, let it rest for 5 minutes, then drizzle with the dressing and enjoy!

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 7gSodium: 350mgFiber: 5gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a warm oven or microwave until heated through.
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