One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

Introduction

This one-pot garlicky chicken thighs with giant couscous is a comforting and flavorful meal that’s easy to prepare. Tender chicken, vibrant greens, and zesty lemon come together in a single pan for a satisfying dinner.

Ingredients

• 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
• 250g giant couscous
• Small bunch of parsley, finely chopped
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• Salt and pepper, to season
• 675ml cold water

Instructions

1. Step 1: Season the chicken thighs with salt and pepper. Place them skin-side down in a wide, ovenproof frying pan (about 30cm wide) over medium-low heat. Cook for 8-10 minutes until the skin is golden and crisp.
2. Step 2: Transfer the chicken to a plate and preheat your oven to 200°C (180°C fan/gas mark 6).
3. Step 3: Add the sliced onion and cavolo nero stalks to the pan. Season with salt and cook for 8-10 minutes until they start to soften.
4. Step 4: Stir in the grated garlic and cavolo nero leaves, cooking for another 3-4 minutes until fragrant and wilted.
5. Step 5: Add the giant couscous to the pan and stir to combine.
6. Step 6: Pour in 675ml of cold water, stir well, season with salt and pepper, and bring to a boil.
7. Step 7: Reduce the heat to a simmer and nestle the chicken thighs back into the pan, skin-side up.
8. Step 8: Transfer the pan to the oven and cook for 18-20 minutes until the couscous is tender and the chicken is cooked through.
9. Step 9: While the chicken cooks, mix the chopped parsley with lemon zest, lemon juice, olive oil, and a pinch of salt and pepper.
10. Step 10: Remove the pan from the oven and let it stand for 5 minutes. Drizzle the lemon-parsley dressing over the chicken and couscous before serving.

Tips & Variations

• For extra flavor, you can add a pinch of chili flakes with the garlic for a gentle heat.
• If you don’t have cavolo nero, substitute with kale or spinach.
• Use bone-in, skin-on chicken thighs for the best texture and flavor, but boneless can work too—just reduce cooking time slightly.
• To add crunch, sprinkle toasted almonds or pine nuts on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water to keep the couscous moist. Avoid overheating the chicken to prevent it drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of giant couscous?

Yes, you can use regular couscous, but reduce the cooking liquid and time accordingly, as it cooks faster and absorbs less water than giant couscous.

What if I don’t have an ovenproof frying pan?

After cooking the chicken skin-side down, transfer the chicken and couscous mixture to a baking dish before placing it in the oven. Make sure to cover with foil if needed to keep moisture.

One-Pot Garlicky Chicken Thighs & Giant Couscous Recipe

---

★★★★★

4.8 from 148 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This one-pot garlicky chicken thighs recipe features tender, golden chicken cooked together with giant couscous and nutrient-rich cavolo nero. Infused with fresh garlic, lemon, and parsley, it’s a flavorful and convenient meal perfect for a wholesome weeknight dinner.

---

Ingredients

Scale 1x2x3x

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 Seasoning

• 250g giant couscous
• small bunch of parsley, finely chopped
• 1 lemon, zested and juiced
• 1 tbsp olive oil

---

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 about 30cm wide over medium-low heat. Cook for 8-10 minutes until the skin turns golden and crispy.
2. Prepare the oven and remove chicken: Transfer the browned chicken thighs to a plate. Preheat the oven to 200°C (180°C fan)/gas mark 6.
3. Sauté onion and cavolo nero stalks: In the same pan, add the sliced onion and finely chopped cavolo nero stalks. Season lightly and cook for 8-10 minutes until they start to soften.
4. Add garlic and cavolo nero leaves: Stir in the grated garlic and the roughly chopped cavolo nero leaves. Cook for an additional 3-4 minutes to wilt the greens and develop flavor.
5. Incorporate giant couscous: Stir the giant couscous into the vegetable mixture thoroughly, coating it well with the garlic and greens.
6. Add water and simmer: Pour in 675ml of cold water, stir well, season again, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
7. Return chicken to pan and bake: Nestle the chicken thighs skin-side up back into the pan atop the couscous mixture. Transfer the pan to the preheated oven and bake for 18-20 minutes until the chicken is cooked through and couscous has absorbed the liquid.
8. Prepare lemon-parsley dressing: While the chicken cooks, combine the finely chopped parsley with the lemon zest, lemon juice, and olive oil. Season the dressing with salt and pepper to taste.
9. Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon-parsley dressing over the chicken and couscous before serving.

Notes

• Use skin-on chicken thighs for maximum flavor and crispy texture.
• If you don’t have cavolo nero, kale is a suitable substitute.
• The giant couscous absorbs liquid while baking, so do not add extra water.
• If your pan isn’t ovenproof, transfer everything to a baking dish before placing in the oven.
• For a spicier twist, add chili flakes with the garlic.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: chicken thighs, garlicky chicken, giant couscous, one-pot meal, cavolo nero, easy dinner, lemon parsley dressing