One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

Introduction

This one-pot garlicky chicken thighs with giant couscous is a delicious and comforting meal that’s easy to prepare. Tender chicken cooked with flavorful greens and fluffy couscous makes it perfect for a weeknight dinner. The lemony parsley dressing adds a fresh, vibrant finish.

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

1. 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 or until the skin is golden and crispy.
2. Step 2: Remove the chicken and transfer to a plate. Preheat the oven to 200°C (180°C fan) or gas mark 6.
3. Step 3: Add the sliced onion and chopped cavolo nero stalks to the same pan. Season and cook for 8–10 minutes until they start to soften.
4. Step 4: Stir in the grated garlic and cavolo nero leaves. Cook for another 3–4 minutes until the leaves wilt.
5. Step 5: Add the giant couscous to the pan and stir well to combine.
6. Step 6: Pour in 675ml of cold water, season with salt and pepper, and bring to a boil. Reduce to a simmer and nestle the chicken thighs back into the pan, skin-side up.
7. Step 7: Transfer the pan to the oven and cook for 18–20 minutes until the chicken is cooked through and the couscous is tender.
8. Step 8: Meanwhile, combine the finely chopped parsley, lemon zest, lemon juice, and olive oil in a small bowl. Season with salt and pepper.
9. Step 9: Remove the chicken from the oven and let it stand for 5 minutes. Drizzle the lemony parsley dressing over the dish before serving.

Tips & Variations

• For extra flavor, marinate the chicken thighs with lemon juice and garlic for 30 minutes before cooking.
• You can substitute cavolo nero with kale or Swiss chard if preferred.
• If you like a bit of heat, add a pinch of chili flakes when cooking the garlic.
• Use chicken breasts if you prefer a leaner option, but adjust cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to maintain the chicken’s juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of couscous?

Yes, you can use regular or Israeli couscous, but cooking times and liquid amounts may vary. Adjust accordingly to ensure the couscous is fully cooked.

How do I know when the chicken is cooked properly?

The chicken is cooked when the internal temperature reaches 75°C (165°F) and the juices run clear. The skin should be golden and crisp after cooking in the oven.

One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

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★★★★★

4.8 from 102 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A flavorful and comforting one-pot meal featuring crispy skin-on chicken thighs cooked atop tender giant couscous flavored with garlicky cavolo nero and a fresh lemon-parsley dressing. This hearty dish combines easy stovetop searing with oven baking for perfectly cooked chicken and fluffy couscous all in one pan.

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Ingredients

Scale 1x2x3x

Chicken

• 4 large skin-on, bone-in chicken thighs

Vegetables & Herbs

• 1 onion, thinly sliced
• 200g cavolo nero, stalks finely chopped, leaves roughly chopped
• 5 garlic cloves, grated
• small bunch of parsley, finely chopped
• 1 lemon, zested and juiced

Grains & Oil

• 250g giant couscous
• 1 tbsp olive oil

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Instructions

1. Season and sear the chicken: Season the chicken thighs with salt and pepper. Place them skin-side down in a large, wide ovenproof frying pan (about 30cm in diameter) over medium-low heat. Cook for 8-10 minutes until the skin turns golden brown and crispy.
2. Preheat the oven and set chicken aside: Transfer the seared chicken thighs to a plate. Preheat the oven to 200°C (180°C fan) or gas mark 6.
3. Cook the vegetables: In the same pan, add the sliced onion and finely chopped cavolo nero stalks. Season lightly with salt and pepper and cook for 8-10 minutes until they begin to soften.
4. Add garlic and cavolo nero leaves: Stir in the grated garlic and roughly chopped cavolo nero leaves. Continue cooking for another 3-4 minutes until fragrant and wilted.
5. Add the giant couscous and water: Stir in the giant couscous to coat it well with the vegetables. Pour in 675ml cold water, stirring to combine. Season to taste and bring the mixture to a boil on the stovetop.
6. Simmer and bake with chicken: Reduce the heat to a simmer, nestle the chicken thighs back into the pan skin-side up. Transfer the pan to the preheated oven and bake for 18-20 minutes, allowing the chicken to finish cooking and the couscous to absorb the liquid.
7. Make the dressing: While the chicken cooks, combine the finely chopped parsley, lemon zest, lemon juice, and olive oil in a small bowl. Season with salt and pepper.
8. Serve: Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon-parsley dressing over the chicken and couscous. Serve warm, spooning couscous and vegetables onto plates alongside the juicy chicken thighs.

Notes

• Using skin-on, bone-in chicken thighs ensures a juicy and flavorful result with crispy skin.
• Giant couscous is larger than regular couscous and holds up well in this one-pot bake without becoming mushy.
• If you don’t have cavolo nero, you can substitute with kale or another hearty green.
• Make sure your frying pan is ovenproof to safely transfer from stovetop to oven.
• To check chicken doneness, an internal temperature of 75°C (165°F) is ideal.
• Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: one-pot, chicken thighs, garlicky, giant couscous, cavolo nero, lemon parsley, easy dinner, oven bake