One Pot Couscous and Chicken

Ingredients

8 Chicken Thighs

2 Tsp Turmeric Powder

1 Tbsp Garam Masala

2 Tbsp Sunflower Oil

2 Onions (Finely sliced)

3 Garlic Cloves (Crushed)

500ml Chicken Stock/ 1Chicken Cube

Handful of Whole Green Olives

1 Lemon Juice

250g Couscous

Zest and Small Bunch Flat-Leaf Parsley

Salt to Taste

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 sauté pan with a lid. Fry chicken for 10 mins until golden brown, turn over, then cook for 2 mins and take off the heat.
2. Pour the rest of the oil into the pan. Fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, cook for 1 min. Pour in the chicken stock and the olives. Bring everything to a boil, turn down the heat and add the chicken.
3. Cover the pan with a lid, simmer gently for 35-40 mins until the chicken is tender.
4. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. 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 if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked.
5. Fluff through half the parsley and the lemon zest, sit the chicken on top. Scatter with the rest of the parsley and zest before serving.