One-pot garlicky chicken thighs & giant cous cous
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
Instructions
- 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.
8 min - 2
Transfer the chicken thighs to a plate (you'll finish cooking them later). Heat the oven to 200C/180C fan/gas 6.
- 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.
- 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.
18 min - 5
Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season.
- 6
Remove the chicken from the oven, leave to stand for 5 mins, then drizzle over the dressing and serve.
Nutrition
Per serving (based on 4 servings)
