Introduction

This one-pot garlicky chicken thighs with giant couscous is a flavorful, comforting dish that comes together with minimal fuss. Combining tender, crispy chicken with vibrant greens and zesty lemon, it’s perfect for an easy weeknight dinner or casual gathering.

A white round pot filled with four pieces of golden-brown cooked chicken thighs placed on top of a bed of small, pale yellow cooked grains mixed with dark green leafy vegetables and small pieces of light onion; the chicken pieces have a sprinkle of chopped green herbs on them, and a silver spoon rests inside the pot with its handle on the right side; the pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken thighs with salt and pepper. Place them skin-side down in a large, wide, ovenproof frying pan (about 30cm wide) over medium-low heat. Cook for 8–10 minutes until the skin is golden and crispy.
Step 2: Remove the chicken from the pan and set aside on a plate. Preheat your oven to 200°C (180°C fan)/gas mark 6.
Step 3: Add the sliced onion and finely chopped cavolo nero stalks to the pan. Season with salt and pepper, then cook for 8–10 minutes until softened and starting to brown.
Step 4: Stir in the grated garlic and cavolo nero leaves, cooking for another 3–4 minutes until fragrant and wilted. Then add the giant couscous, mixing well to combine.
Step 5: Pour in 675ml of cold water, stir thoroughly, and season to taste. Bring the mixture to a boil, then reduce to a simmer.
Step 6: Nestle the chicken thighs back into the pan, skin-side up. Transfer the pan to the oven and cook for 18–20 minutes until the chicken is cooked through and the couscous has absorbed the liquid.
Step 7: While the chicken cooks, combine the chopped parsley, lemon zest, lemon juice, and olive oil in a small bowl. Season with salt and pepper.
Step 8: Remove the pan from the oven and let it stand for 5 minutes. Drizzle the parsley-lemon dressing over the dish before serving.

Tips & Variations

For extra flavor, marinate the chicken thighs in lemon juice and garlic for 30 minutes before cooking.
You can substitute cavolo nero with kale or spinach if unavailable.
Use chicken drumsticks or boneless thighs if preferred, adjusting cooking time accordingly.
Add a pinch of chili flakes with the garlic for a subtle heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until piping hot. The couscous may absorb more liquid on reheating, so add a splash of water or stock if needed to loosen the texture.

How to Serve

A white round pot filled with a layered dish featuring four pieces of golden-brown, crispy chicken thighs lying on top of a mix of pale yellow couscous and dark green leafy kale, with bits of light green chopped herbs sprinkled on top of the chicken and throughout the dish. The couscous layer beneath appears soft and slightly mixed with sauteed onions that are translucent and light yellow. A silver spoon rests inside the pot, partially under one chicken piece. The whole pot sits on a soft white cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant or regular couscous instead of giant couscous?

Regular or instant couscous will work but will cook faster and absorb liquid differently, so adjust cooking times and liquid amounts accordingly. Giant couscous provides a chewier texture and holds up better in this dish.

Is this recipe suitable for making ahead?

You can prepare the base ingredients ahead and store separately, but it’s best to finish cooking the chicken and couscous fresh to maintain crispy skin and proper texture.