Dinner

One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

ByJake Silas January 26, 2026January 26, 2026

Introduction

This one-pot garlicky chicken thighs with giant couscous is a comforting and flavorful meal that’s easy to prepare. With tender chicken cooked to golden perfection and a vibrant mix of cavolo nero and lemony parsley, it’s perfect for a satisfying weeknight dinner.

A white pot filled with a dish arranged in layers: at the bottom, there is a mix of small, yellow couscous grains with dark green kale leaves and slices of cooked light yellow onion, giving a mixed texture of soft and leafy. On top of this base, four pieces of golden-brown roasted chicken thighs are placed, each showing a crispy skin with bright, slightly burnt edges. The chicken thighs have a sprinkle of chopped green herbs scattered over them. A silver spoon rests inside the pot, partially under one chicken thigh, with its handle extending out over the edge. The pot is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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 turns golden brown.
Step 2: Remove the chicken and set aside on a plate. Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 3: In the same pan, add the sliced onion and chopped cavolo nero stalks. Season and cook for 8-10 minutes until they begin to soften.
Step 4: Stir in the grated garlic and cavolo nero leaves, cooking for another 3-4 minutes until fragrant and wilted. Then add the giant couscous and stir to combine.
Step 5: Pour in 675ml of cold water and stir well to mix. Season with salt and pepper. Bring the mixture to a boil, then reduce to a gentle simmer.
Step 6: Nestle the chicken thighs back into the pan, skin-side up. Transfer the pan to the oven and cook for 18-20 minutes, until the chicken is cooked through and the couscous has absorbed the liquid.
Step 7: While the chicken cooks, combine the chopped parsley with lemon zest, lemon juice, and olive oil. Season this dressing to taste.
Step 8: Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the lemony parsley dressing over the chicken and couscous before serving.

Tips & Variations

Use bone-in chicken thighs for juicier meat and more flavor, but boneless works if you prefer.
Swap cavolo nero for spinach or kale if you can’t find it—just adjust cooking times accordingly.
For extra zest, add a pinch of chili flakes with the garlic for a mild kick.
If you don’t have giant couscous, regular couscous or even quinoa can be substituted, though cooking times will differ.

Storage

Store leftover chicken and couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken skin crispy, it’s best enjoyed fresh.

How to Serve

A round white pot filled with four pieces of golden-brown cooked chicken thighs, each topped with chopped green herbs. Under the chicken, there is a mix of small pale yellow grains, cooked dark green leafy vegetables, and some pieces of cooked onion showing light translucent and white colors. A large silver spoon rests inside the pot, partially underneath one piece of chicken, adding a touch of shine to the scene. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs can be used, but they may cook faster and might be less juicy. Adjust the cooking time accordingly and check for doneness.

Is giant couscous the same as regular couscous?

Giant couscous, also known as Israeli couscous, consists of larger, pearl-like grains compared to traditional fine couscous. It has a slightly chewier texture and holds up well in this dish.