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| Photo: Chicken & Couscous One-pot Recipe |
Delicious Lebanese Recipes - The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Chicken & Couscous One-pot Recipe. Enjoy cooking quick & easy meals and learn how to make Chicken & Couscous One-pot.
This one-pot meal is perfect for fuss-free midweek entertaining.
Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins | Cook 1 hr
Yield: 4 Servings
Level: Easy
Source: Good Food magazine, June 2009.
Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
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 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped
Method
Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Try
TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.
Nutrition per serving:
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g
More from the Lebanese Recipes Kitchen:
Moroccan Couscous with chicken
Chicken kebabs with lemon and coriander couscous
Brick Chicken with Apricot Couscous
Moroccan Couscous with Chicken and Prunes
Apricot Couscous
Chicken, harissa and aubergine tagine
Save and share Chicken & Couscous One-pot Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
|
| Photo: Chicken & Couscous One-pot Recipe |
Delicious Lebanese Recipes - The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Chicken & Couscous One-pot Recipe. Enjoy cooking quick & easy meals and learn how to make Chicken & Couscous One-pot.
This one-pot meal is perfect for fuss-free midweek entertaining.
Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins | Cook 1 hr
Yield: 4 Servings
Level: Easy
Source: Good Food magazine, June 2009.
Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
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 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped
Method
Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Try
TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.
Nutrition per serving:
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g
More from the Lebanese Recipes Kitchen:
Moroccan Couscous with chicken
Chicken kebabs with lemon and coriander couscous
Brick Chicken with Apricot Couscous
Moroccan Couscous with Chicken and Prunes
Apricot Couscous
Chicken, harissa and aubergine tagine
Save and share Chicken & Couscous One-pot Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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