Giant Couscous and Chicken One-Pot by @tillyramsay

45 min

4 servings

🫒

1 tbsp

Olive oil

🍗

4

Chicken thighs

🧅

1

Red onion

🌶️

0.5 tsp

Smoked paprika

🧄

4 cloves

Garlic

🌾

250 g

Giant couscous

🍷

White wine

🍲

600 ml

Chicken stock

🥬

100 g

Spinach

🥬

150 g

Kale

🧂

Salt

⚫

Pepper

🍋

1

Lemon

🌿

Parsley

🧀

Feta

🥜

Pine nuts

  1. Heat
    • Olive oil

    Heat the olive oil in a large ovenproof saucepan.

  2. Add
    • Chicken thighs
    • Salt

    Add the chicken thighs skin side down, season with salt, pepper and smoked paprika, and cook until the skin is golden and crispy, around 8 minutes.

  3. Step
    • Chicken thighs

    Remove the chicken from the pan and set aside.

  4. Slice
    • Red onion
    • Chicken thighs

    Thinly slice the red onion and add to the same pan with the chicken juices, and allow it to sweat down.

  5. Add
    • Garlic

    Add the minced garlic and cook for a further couple of minutes.

  6. Add
    • Giant couscous

    Add the giant couscous and toast it in the pan for around 1 minute.

  7. Add
    • White wine

    Add a splash of white wine, if using, and allow it to bubble to burn off the alcohol.

  8. Add
    • Chicken stock
    • Kale

    Add the chicken stock, kale and spinach.

  9. Return
    • Chicken thighs

    Allow the pan to come to a simmer before returning the chicken thighs.

  10. Transfer
    • Chicken thighs
    • Giant couscous

    Cover the pan with a lid and transfer it to a 180c fan oven for around 20 minutes, or until the chicken is cooked through, the couscous is tender and most of the liquid has been absorbed.

  11. Serve
    • Feta
    • Lemon
    • Parsley

    To serve, sprinkle over the crumbled feta, lemon zest, chopped parsley, toasted pine nuts and a squeeze of lemon juice.

Giant Couscous and Chicken One-Pot by @tillyramsay

45 min

4 servings

🫒

1 tbsp

Olive oil

🍗

4

Chicken thighs

🧅

1

Red onion

🌶️

0.5 tsp

Smoked paprika

🧄

4 cloves

Garlic

🌾

250 g

Giant couscous

🍷

White wine

🍲

600 ml

Chicken stock

🥬

100 g

Spinach

🥬

150 g

Kale

🧂

Salt

⚫

Pepper

🍋

1

Lemon

🌿

Parsley

🧀

Feta

🥜

Pine nuts

Preparation Steps

  1. Step 1/11

    Heat the olive oil in a large ovenproof saucepan.

    🫒Olive oil

  2. Step 2/11

    Add the chicken thighs skin side down, season with salt, pepper and smoked paprika, and cook until the skin is golden and crispy, around 8 minutes.

    🍗Chicken thighs
    🧂Salt
    ⚫Pepper
    🌶️Smoked paprika

  3. Step 3/11

    Remove the chicken from the pan and set aside.

    🍗Chicken thighs

  4. Step 4/11

    Thinly slice the red onion and add to the same pan with the chicken juices, and allow it to sweat down.

    🧅Red onion

  5. Step 5/11

    Add the minced garlic and cook for a further couple of minutes.

    🧄Garlic

  6. Step 6/11

    Add the giant couscous and toast it in the pan for around 1 minute.

    🌾Giant couscous

  7. Step 7/11

    Add a splash of white wine, if using, and allow it to bubble to burn off the alcohol.

    🍷White wine

  8. Step 8/11

    Add the chicken stock, kale and spinach.

    🍲Chicken stock
    🥬Kale
    🥬Spinach

  9. Step 9/11

    Allow the pan to come to a simmer before returning the chicken thighs.

    🍗Chicken thighs

  10. Step 10/11

    Cover the pan with a lid and transfer it to a 180c fan oven for around 20 minutes, or until the chicken is cooked through, the couscous is tender and most of the liquid has been absorbed.

    🍗Chicken thighs
    🌾Giant couscous
    ✨Lid

  11. Step 11/11

    To serve, sprinkle over the crumbled feta, lemon zest, chopped parsley, toasted pine nuts and a squeeze of lemon juice.

    🧀Feta
    🍋Lemon
    🌿Parsley
    🥜Pine nuts

Composition

Ingredients

Types

Fats/Oils, Meat, Poultry, Vegetables, Spices, Grains, Alcohol, Fruits, Herbs, Dairy, Nuts

Ingredients

Olive oil, Chicken thighs, Red onion, Smoked paprika, Garlic, Giant couscous, White wine, Chicken stock, Spinach, Kale, Salt, Pepper, Lemon, Parsley, Feta, Pine nuts

Notes

Chicken thighs (bone-in, skin-on), Red onion (thinly sliced), Garlic (minced), White wine (small splash, optional), Salt (to taste), Pepper (to taste), Lemon (zest and juice), Parsley (small bunch, chopped, fresh), Feta (small handful, crumbled), Pine nuts (small handful, toasted)

Allergens

Gluten, Sulphites, Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, soy-free, Sugar-Free, High Protein

Calories

540 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Lid

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner, Weekend

Origin

Source

Platform

instagram

Original Creator

@tillyramsay

Origin

Cuisine

Mediterranean, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Creamy, Crispy

Flavors

Citrusy, Smoky, Savory, Garlicky

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform