One-pot garlicky chicken thighs & giant cous cous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 large skin-on, bone-in chicken thighs
- 1 onionthinly sliced
- 200g cavolo nerostalks finely chopped, leaves roughly chopped
- 5 garlic clovesgrated
- 250g giant couscous
- small bunch of parsleyfinely chopped
- 1 lemonzested and juiced
- 1 tbsp olive oil
Nutrition: Per serving
- kcal513
- fat20g
- saturates5g
- carbs45g
- sugars3g
- fibre6ghigh
- protein35g
- salt0.28g
Method
step 1
Season the chicken, then put skin-side down in a wide, ovenproof frying pan, roughly 30cm wide. Turn it up to a medium-low heat, then cook for 8-10 mins until the skin is golden.
step 2
Transfer the chicken thighs to a plate (you’ll finish cooking them later). Heat the oven to 200C/180C fan/gas 6.
step 3
Put the onion and cavolo stalks in the pan, season and cook for 8-10 mins until beginning to soften. Stir in the garlic and cavolo nero leaves, and cook for another 3-4 mins. Stir in the giant couscous.
step 4
Pour in 675ml cold water, stirring well. Season, bring to the boil, then reduce to a simmer and nestle the chicken thighs back in, skin-side up. Put in the oven for 18-20 mins.
step 5
Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season.
step 6
Remove the chicken from the oven, leave to stand for 5 mins, then drizzle over the dressing and serve.
