One Pot Chicken with Couscous and Green Olives
Photography by Manja Wachsmuth.
Perfect for a mid-week dinner or simple weekend entertaining, this one pot chicken is packed with flavour and won’t break the budget.
Serves: 4-6
INGREDIENTS
8 boneless chicken thighs, skin-on
2 tablespoons olive oil
2 large onions, thinly sliced
1 teaspoon ground coriander
½ teaspoon each ground turmeric and ginger
2 cloves garlic, crushed
1 bay leaf
1 x 400 gram tin cooked chickpeas, drained and rinsed
½ cup green olives
2 cups chicken stock
1½ cups quick cook couscous
zest 1 lemon
3 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Place the chicken thighs skin side down and season well. Fold over and tie with kitchen string to maintain their shape while cooking.
Heat the oil in a large sauté pan and brown the chicken well on all sides. Remove and set aside. Drain off all but 3 tablespoons of the fat in the pan.
Add the onions, spices, garlic and bay leaf and cook for ten minutes until the onions are soft. Add a little water to the pan if the spices start to catch on the base. Add the chickpeas, olives and the stock to the pan, season and stir to combine then place the chicken on top. Cover and cook for 25 minutes or until the juices from the chicken run clear when pierced with a skewer. Remove the pan from the heat and transfer the chicken to a plate, covering to keep warm.
Stir the couscous into the pan juices, cover and leave for 10 minutes. Fluff up the couscous with a fork and stir in half the lemon zest and parsley.
To serve: Divide the couscous between serving plates. Snip the string from the chicken and slice thinly. Arrange on top of the couscous and scatter with the remaining lemon zest and parsley.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!