One Pan Chicken Couscous Recipes

Steps:

• Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
• Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
• Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Steps:

• Heat the olive oil in a large frying pan and cok the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
• Stir in the ginger and harissa to coat everything and cook for 1 more minute.
• Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
• Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft.
• Fluff up the cous cous with a fork and serve with extra harissa if liked.

Steps:

• In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
• Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside.
• In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
• Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
• Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside.
• Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes.
• Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes.
• Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender. Remove the pan from the heat.
• Serve with the pickled chard stems, feta cheese, and parsley.
• Enjoy!

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
• Heat 1 tablespoon of the oil in a large saute pan with a lid.
• Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
• Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
• Stir in the rest of the spices, then cook for 1 minute longer.
• Pour over the chicken stock and scatter the olives.
• Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
• Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
• Lift the chicken onto a plate and keep warm.
• Take the pan off the heat.
• Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
• Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
• Fluff through half of the parsley and lemon zest, then sit the chicken on top.
• Scatter the remaining parsley and lemon zest on top before serving.

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.