TODAY’S RECIPE: Chicken & couscous one-pot
Ingredients 8 skin on, bone-in chicken thighs 2 tsp turmeric 1 tbsp garam masala 2 tbsp sunflower oil 2 onions, finely sliced 3 garlic cloves, sliced
500ml chicken stock (from a cube is fine) Large handful whole green olives Zest and juice 1 lemon 250g couscous Small bunch flat-leaf parsley, chopped
Method
1 Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large saute pan with a lid. Fry chicken, skin-side down, for ten minutes until golden brown, turn over, then cook for two minutes before removing from pan. Pour rest of oil into the pan, then fry the onions and garlic for eight minutes until golden. Stir in rest of spices, then cook for one minute longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skin-side up, in the stock.
2 Cover the pan with a lid, then simmer gently for 35 to 40 minutes until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take pan off heat.
3 Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous. Place the lid back on the pan, then leave to stand for five minutes until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and lemon zest before serving. n