One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

Introduction

This one-pot garlicky chicken thighs with giant couscous is a simple yet flavorful meal that combines tender, crispy chicken with vibrant greens and fluffy couscous. Perfect for a satisfying dinner with minimal cleanup.

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 until the skin is golden and crispy.
2. Step 2: Transfer the chicken to a plate and set aside. Preheat your oven to 200°C (180°C fan/gas mark 6).
3. Step 3: In the same pan, add the sliced onion and finely chopped cavolo nero stalks. Season and cook for 8-10 minutes until they start to soften.
4. Step 4: Stir in the grated garlic and cavolo nero leaves and cook for another 3-4 minutes until wilted.
5. Step 5: Add the giant couscous to the pan, then pour in the cold water. Stir well, season to taste, and bring to a boil.
6. Step 6: Reduce the heat to a simmer and nestle the chicken thighs back into the pan, skin-side up. Transfer the pan to the oven and bake for 18-20 minutes until the chicken is fully cooked and the couscous is tender.
7. Step 7: Meanwhile, mix the chopped parsley with lemon zest, lemon juice, and olive oil. Season this dressing with a little salt and pepper.
8. Step 8: Remove the chicken from the oven and let it stand for 5 minutes. Drizzle the lemon-parsley dressing over the dish before serving.

Tips & Variations

• For extra richness, add a knob of butter to the couscous before serving.
• Swap cavolo nero for kale or spinach if unavailable.
• Use chicken drumsticks or boneless thighs as alternatives—adjust cooking times accordingly.
• Add a pinch of chili flakes with the garlic for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if the couscous has dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of giant couscous?

Yes, you can substitute with regular couscous, but adjust the cooking time and water quantity as regular couscous cooks faster and absorbs less water.

Is it necessary to use an ovenproof pan?

Using an ovenproof pan makes the process easier by allowing you to finish cooking in the oven without transferring the ingredients. If you don’t have one, transfer the contents to an oven-safe dish before baking.

One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

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★★★★★

4.6 from 57 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A flavorful one-pot recipe featuring garlicky chicken thighs cooked with giant couscous and nutrient-packed cavolo nero, finished with a fresh lemon-parsley dressing. This dish combines crispy chicken skin with tender couscous and vibrant greens for a wholesome and easy meal.

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Ingredients

Scale 1x2x3x

Chicken

• 4 large skin-on, bone-in chicken thighs
• 1 tbsp olive oil
• Salt and pepper, to season

Vegetables and Aromatics

• 1 onion, thinly sliced
• 200g cavolo nero, stalks finely chopped, leaves roughly chopped
• 5 garlic cloves, grated

Grains & Herbs

• 250g giant couscous
• Small bunch of parsley, finely chopped

Finishing

• 1 lemon, zested and juiced

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Instructions

1. Season and brown the chicken: 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 turns golden and crisp.
2. Preheat the oven and set chicken aside: Transfer the browned chicken thighs to a plate to rest. Preheat the oven to 200°C (180°C fan) or gas mark 6.
3. Sauté the vegetables: In the same pan, add the thinly sliced onion and finely chopped cavolo nero stalks. Season lightly 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, cooking for an additional 3-4 minutes until fragrant and wilted.
5. Incorporate the giant couscous: Stir in the giant couscous, making sure it coats well with the vegetable mixture.
6. Add water and simmer: Pour in 675ml of cold water, stir well, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
7. Return chicken and bake: Nestle the chicken thighs back into the pan, skin-side up. Transfer the pan to the oven and bake for 18-20 minutes until the chicken is cooked through and the couscous is tender.
8. Prepare the dressing: While the chicken cooks, mix the chopped parsley with lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste.
9. Finish and serve: Remove the pan from the oven and let the chicken stand for 5 minutes. Drizzle the lemon and parsley dressing over the dish before serving.

Notes

• Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safety.
• Giant couscous is larger than regular couscous and offers a chewier texture.
• If you do not have cavolo nero, kale or Swiss chard can be used as substitutes.
• You can adjust the seasoning of the lemon-parsley dressing to add more acidity or oil based on personal taste.
• This recipe works well with bone-in chicken thighs for flavor; skinless thighs cook faster but will lack crispiness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: one-pot, chicken thighs, garlic, giant couscous, cavolo nero, lemon, parsley, easy dinner, healthy meal