Name: One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 large skin-on, bone-in chicken thighs; Salt and freshly ground black pepper, to season; 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

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Introduction

This one-pot garlicky chicken thighs with giant couscous is a comforting and flavorful meal that’s surprisingly simple to prepare. Tender chicken with crispy skin pairs beautifully with nutty couscous and vibrant cavolo nero for a wholesome dish perfect for any night of the week.

A white pot filled with four golden-brown chicken thighs arranged over a bed of small pasta and wilted dark green kale mixed with translucent cooked onions; the chicken thighs have a crispy skin with bright green chopped herbs sprinkled on top, while the pasta is pale yellow and the kale adds deep green color throughout. A silver spoon rests inside the pot on the right side, slightly under one chicken piece. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Salt and pepper, to season
675ml cold water

Instructions

Step 1: Season the chicken thighs with salt and pepper. Place them skin-side down in a wide, ovenproof frying pan (about 30cm wide) over medium-low heat. Cook for 8-10 minutes until the skin is golden and crisp.
Step 2: Transfer the chicken to a plate and set aside. Preheat the oven to 200°C (180°C fan)/gas mark 6.
Step 3: In the same pan, add the sliced onion and chopped cavolo nero stalks. Season with a little salt and pepper, then cook for 8-10 minutes until they start to soften.
Step 4: Stir in the grated garlic and cavolo nero leaves, cooking for another 3-4 minutes until wilted.
Step 5: Add the giant couscous to the pan and stir well to combine.
Step 6: Pour in 675ml of cold water, season to taste, and bring to a boil. Reduce the heat to a simmer and carefully nestle the chicken thighs back into the pan, skin-side up.
Step 7: Transfer the pan to the oven and cook for 18-20 minutes until the chicken is cooked through and the couscous has absorbed the liquid.
Step 8: While the chicken cooks, mix the chopped parsley with the lemon zest, lemon juice, and olive oil. Season this dressing to taste.
Step 9: Remove the pan from the oven and let it rest for 5 minutes. Drizzle the lemon-parsley dressing over the dish before serving.

Tips & Variations

For extra flavor, marinate the chicken thighs with lemon juice, garlic, and olive oil for 30 minutes before cooking.
You can substitute cavolo nero with kale or spinach if preferred.
If you don’t have giant couscous, regular couscous or even quinoa can work as alternatives.
Adding a pinch of chili flakes with the garlic can give the dish a gentle heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until hot throughout. The couscous may absorb more liquid when stored, so you can add a splash of water to loosen it during reheating.

How to Serve

A white round pot holds a dish with four golden-brown chicken thighs placed on top. Below the chicken, there is a mix of small pale yellow couscous pearls and wilted dark green kale leaves, along with some translucent white onion pieces. The chicken pieces are sprinkled with finely chopped green herbs, adding a fresh touch. A large silver spoon rests in the pot, touching one of the chicken thighs. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs will work but they may cook a bit faster. Adjust the oven time accordingly to avoid drying out the chicken.

What if I don’t have an ovenproof frying pan?

If your frying pan is not ovenproof, cook the chicken and vegetables in the pan, then transfer everything to a baking dish before placing it in the oven.