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One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

★★★★★

4.6 from 132 reviews
  • Author: Jake
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Halal

Description

This one-pot garlicky chicken thighs with giant couscous is a hearty, flavorful dish combining tender, golden-skinned chicken with a savory mix of cavolo nero and fragrant garlic. Cooked together in an ovenproof pan, the recipe is simple to prepare, making it ideal for a satisfying weeknight meal. The fresh lemon and parsley dressing adds a bright, zesty finish that complements the rich flavors perfectly.

Ingredients

Scale

Chicken and Vegetables

  • 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

Grains and Herbs

  • 250g giant couscous
  • Small bunch of parsley, finely chopped
  • 1 lemon, zested and juiced

Other

  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to season
  • 675ml cold water

Instructions

  1. Season and brown the chicken: Season the chicken thighs with salt and pepper. Place them skin-side down in a wide, ovenproof frying pan approximately 30cm wide. Heat over medium-low and cook for 8-10 minutes until the chicken skin turns golden and crisp.
  2. Preheat the oven and set chicken aside: Transfer the browned chicken thighs to a plate to rest. Meanwhile, preheat your oven to 200°C (180°C fan)/gas mark 6 to prepare for finishing the cooking in the oven.
  3. Cook the aromatics and cavolo nero stalks: In the same pan, add the thinly sliced onion and the chopped cavolo nero stalks. Season with salt and pepper and cook over medium heat for 8-10 minutes until they start to soften.
  4. Add garlic, cavolo nero leaves, and couscous: Stir in the grated garlic and chopped cavolo nero leaves. Cook for another 3-4 minutes until the leaves wilt. Then add the giant couscous to the pan, mixing everything together.
  5. Add water and simmer: Pour in 675ml of cold water, stirring well to combine. Season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
  6. Return chicken and bake: Nestle the chicken thighs back into the pan, skin-side up, on top of the couscous mixture. Transfer the pan to the preheated oven and cook for 18-20 minutes until the chicken is fully cooked and the couscous has absorbed the liquid.
  7. Prepare the dressing: While the chicken is cooking, mix the finely chopped parsley with the lemon zest, lemon juice, and olive oil. Season the dressing with salt and pepper to taste.
  8. Serve: Remove the chicken from the oven and let it stand for 5 minutes. Drizzle the lemon-parsley dressing over the chicken and couscous before serving.

Notes

  • Using skin-on, bone-in chicken thighs ensures the meat stays juicy and flavorful.
  • If cavolo nero is unavailable, you can substitute with kale or Swiss chard.
  • Giant couscous can be substituted with pearl couscous or Israeli couscous for similar texture.
  • Make sure the pan you use is ovenproof to safely finish cooking in the oven.
  • Adjust seasoning at each step to layer flavors well.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Keywords: garlic chicken thighs, one pot meal, giant couscous recipe, cavolo nero recipes, lemon parsley dressing, easy chicken dinner

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Find it online: https://platedbyjake.com/one-pot-garlicky-chicken-thighs-and-giant-couscous-recipe/