One Pan Chicken Couscous Recipes

ONE-PAN CHICKEN COUSCOUS

Steps:

• Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
• Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

CHICKEN COUSCOUS ONE POT

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
• Heat 1 tablespoon of the oil in a large saute pan with a lid.
• Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
• Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
• Stir in the rest of the spices, then cook for 1 minute longer.
• Pour over the chicken stock and scatter the olives.
• Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
• Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
• Lift the chicken onto a plate and keep warm.
• Take the pan off the heat.
• Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
• Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
• Fluff through half of the parsley and lemon zest, then sit the chicken on top.
• Scatter the remaining parsley and lemon zest on top before serving.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

CHICKEN & COUSCOUS ONE-POT

Steps:

• 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, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
• Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. 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 through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

ONE PAN CHICKEN COUSCOUS

Steps:

• Heat the olive oil in a large frying pan and cok the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
• Stir in the ginger and harissa to coat everything and cook for 1 more minute.
• Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
• Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft.
• Fluff up the cous cous with a fork and serve with extra harissa if liked.