Chicken & Couscous One-Pot Recipe - LeGourmetTV

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and fiber, while rice is widely available and budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often cheaper.

Mix the turmeric, garam masala & salt. Sprinkle half of the spices over the chicken thighs.

Heat 1 tbsp olive oil in a large sauté pan with a lid.

Fry chicken, skin-side down, until golden brown, turn over, then cook for 2 mins before removing from the pan.

Fry the onions and garlic until golden.

Stir in the rest of the spices, & cook for another minute.

Pour over the chicken stock and scatter in the olives.

Bring to a boil, then turn down the heat, and put the chicken back in the pan.

Cover with a lid, and simmer gently for 35-40 mins until the chicken is tender.

Take the pan off the heat and remove the chicken onto a plate and keep warm.

Stir the lemon juice and couscous into the pan (top up with enough boiling water just to cover the couscous if you need to).

Place the lid back on and let stand for 5 mins until the couscous is cooked through.

Fluff through half the parsley and the lemon zest, place the chicken on top and scatter with the rest of the parsley and zest before serving.

Cooking Techniques

Equipment Needed

Spice Level: