Description
This flavorful one-pot chicken and couscous recipe combines tender, turmeric and garam masala-spiced chicken thighs with fragrant onions, garlic, olives, and lemon zest. Simmered gently in chicken stock, the dish is finished with fluffy couscous and fresh parsley, making for a comforting and aromatic meal that’s simple to prepare and perfect for a wholesome dinner.
Ingredients
Scale
Chicken and Spices
- 8 skin on, bone-in chicken thighs
- 2 tsp turmeric
- 1 tbsp garam masala
- Pinch of salt
Cooking Base
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 3 garlic cloves, sliced
- 500ml chicken stock (from a cube is fine)
- Large handful whole green olives
- Zest and juice of 1 lemon
Couscous and Garnish
- 250g couscous
- Small bunch flat-leaf parsley, chopped
Instructions
- Prepare the chicken: Toss the chicken thighs in half of the turmeric and garam masala spices along with a pinch of salt until they are completely coated, ensuring an even flavor distribution on the skin and meat.
- Brown the chicken: Heat 1 tablespoon of sunflower oil in a large sauté pan with a lid over medium heat. Fry the chicken thighs skin-side down for about 10 minutes until the skin is golden brown and crispy. Turn them over and cook for an additional 2 minutes, then remove the chicken from the pan and set aside.
- Sauté onions and garlic: Pour the remaining 1 tablespoon of oil into the pan. Add the sliced onions and garlic, frying them gently for about 8 minutes until golden and softened, building a rich base for the dish.
- Add remaining spices: Stir in the leftover turmeric and garam masala and cook for 1 more minute to release their aromatic flavors into the onion and garlic mixture.
- Add stock and olives: Pour the chicken stock into the pan and scatter in the whole green olives. Bring the mixture to a boil, then reduce the heat to low.
- Simmer the chicken: Place the browned chicken thighs skin-side up into the simmering stock. Cover the pan with the lid and gently simmer for 35 to 40 minutes, or until the chicken is tender and fully cooked through.
- Cook the couscous: Meanwhile, boil water using a kettle. When the chicken is done, transfer it to a plate and keep warm. Off the heat, stir the lemon juice and couscous into the saucy onions and stock mixture. Add enough boiling water to just cover the couscous, then cover the pan again and leave it to stand for 5 minutes until the couscous has absorbed the liquid and is cooked through.
- Finish and serve: Fluff the couscous with a fork, stirring through half of the chopped parsley and the lemon zest. Arrange the chicken thighs on top of the couscous, then scatter the remaining parsley and lemon zest over the dish before serving to add fresh color and brightness.
Notes
- For more intense flavor, add 1 finely chopped preserved Moroccan lemon into the stock before adding the couscous.
- Using whole stone-in olives instead of pitted olives enhances the flavor of the final dish.
- If you want to reduce fat, consider using skinless chicken thighs but note that the skin adds to the richness.
- Ensure not to overcook the couscous by covering and letting it steam perfectly with just enough boiling water.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan-inspired
Keywords: chicken thighs, couscous, one-pot meal, Moroccan spices, turmeric, garam masala, olives, lemon, parsley
