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
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
- 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.
- 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.
- 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.
- 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.
- Incorporate giant couscous: Stir the giant couscous into the vegetable mixture thoroughly, coating it well with the garlic and greens.
- 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.
- 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.
- 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.
- 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
