Description
Delicious one-pot garlicky chicken thighs cooked with giant couscous and cavolo nero, flavored with fresh lemon and parsley for a vibrant, hearty meal.
Ingredients
Scale
Chicken and Main 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
Dressing
- Small bunch of parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tbsp olive oil
Instructions
- Season and Brown Chicken: Season the chicken thighs. 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 crispy.
- Prepare Oven and Remove Chicken: Transfer the browned chicken thighs to a plate to rest. Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Sauté Vegetables: Add the sliced onion and chopped cavolo nero stalks to the pan. Season 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, stirring occasionally.
- Add Couscous and Water: Mix in the giant couscous and then pour in 675ml of cold water. Stir well to combine, season to taste. Bring the mixture to the boil.
- Simmer and Add Chicken: Reduce the heat to a simmer and nestle the chicken thighs back into the pan skin-side up. Transfer the entire pan to the preheated oven.
- Bake: Cook in the oven for 18-20 minutes until the chicken is cooked through and couscous is tender.
- Prepare Dressing: Meanwhile, combine the chopped parsley with lemon zest, lemon juice, and olive oil. Season with salt and pepper.
- Serve: Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the lemon-parsley dressing over the entire dish before serving.
Notes
- Use an ovenproof pan to allow seamless transition from stovetop to oven.
- If you don’t have giant couscous, you can substitute with regular couscous but adjust water quantity accordingly.
- Make sure chicken thighs are cooked to an internal temperature of 75°C (165°F) for safety.
- The cavolo nero stalks take longer to soften, so chopping them finely helps even cooking.
- For a more intense garlic flavor, you can add a little extra garlic or garlic powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: one-pot chicken, garlicky chicken thighs, giant couscous recipe, cavolo nero chicken, lemon parsley dressing
