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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate the giant couscous: Stir in the giant couscous, making sure it coats well with the vegetable mixture.
- 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.
- 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.
- 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.
- 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
