One-pot garlicky chicken thighs & giant cous cousNew Recipes

Feel free to swap the cavolo nero for curly kale in this chicken dish, if you like. It comes with a light parsley, lemon zest and olive oil dressing

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 513
  • fat 20g
  • saturates 5g
  • carbs 45g
  • sugars 0g
  • fibre 6g
  • protein 35g
  • salt 0.28g

Ingredients

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

Method

  1. Season the chicken, then put skin-side down in a wide, ovenproof frying pan, roughly 30cm wide. Turn it up to a medium-low heat, then cook for 8-10 mins until the skin is golden.

  2. Transfer the chicken thighs to a plate (you’ll finish cooking them later). Heat the oven to 200C/180C fan/gas 6.

  3. Put the onion and cavolo stalks in the pan, season and cook for 8-10 mins until beginning to soften. Stir in the garlic and cavolo nero leaves, and cook for another 3-4 mins. Stir in the giant couscous.

  4. Pour in 675ml cold water, stirring well. Season, bring to the boil, then reduce to a simmer and nestle the chicken thighs back in, skin-side up. Put in the oven for 18-20 mins.

  5. Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season.

  6. Remove the chicken from the oven, leave to stand for 5 mins, then drizzle over the dressing and serve.

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