Name: One-pot Garlicky Chicken Thighs & Giant Couscous Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
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

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Introduction

This one-pot garlicky chicken thighs with giant couscous is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken pairs beautifully with the hearty couscous and vibrant cavolo nero, all infused with garlic and fresh lemon. It’s simple to prepare and requires minimal cleanup.

A white pot filled with four pieces of browned chicken thighs placed on top, each thigh topped with a bright green chopped herb sauce. Underneath the chicken is a mix of light yellow small pasta pearls and dark green wilted leafy greens, with bits of translucent cooked onion visible. A metal spoon is resting inside the pot, partially under one piece of chicken. 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 wide, ovenproof frying pan (about 30cm wide) over medium-low heat. Cook for 8–10 minutes until the skin is golden brown.
Step 2: Transfer the chicken to a plate. Preheat your oven to 200°C (180°C fan/gas mark 6).
Step 3: In the same pan, add the sliced onion and chopped cavolo nero stalks. Season with salt and pepper, then cook for 8–10 minutes until they start to soften.
Step 4: Stir in the grated garlic and cavolo nero leaves. Cook for another 3–4 minutes until fragrant and wilted.
Step 5: Add the giant couscous to the pan and stir to combine.
Step 6: Pour in 675ml cold water, stirring well to combine everything. Season again with salt and pepper. Bring the mixture to a boil over medium heat.
Step 7: Reduce the heat to a simmer and nestle the chicken thighs back into the pan, skin-side up.
Step 8: Transfer the pan to the preheated oven and cook for 18–20 minutes until the chicken is cooked through and the couscous has absorbed the liquid.
Step 9: While the chicken cooks, combine the parsley, lemon zest, lemon juice, and olive oil in a small bowl. Season with salt and pepper to taste.
Step 10: Remove the chicken from the oven and let it stand for 5 minutes. Drizzle the parsley and lemon dressing over the dish before serving.

Tips & Variations

For extra crisp skin, finish the chicken under a grill for 2–3 minutes before serving.
Swap cavolo nero for spinach or kale if preferred.
Add a pinch of chili flakes with the garlic for a subtle heat.
Use chicken drumsticks if you don’t have thighs; cooking time may vary slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop until warmed through. The couscous may dry out, so add a splash of water or broth when reheating to keep it moist.

How to Serve

A round white pot filled with four pieces of golden-brown cooked chicken thighs placed on top of a bed of small, pale yellow pasta pearls mixed with dark green leafy vegetables and bits of light onion pieces; the chicken thighs are sprinkled with bright green chopped herbs, and a shiny silver spoon rests inside the pot on the right side, all set against 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 boneless chicken thighs instead?

Yes, boneless thighs will work well and may cook a little faster. Adjust the cooking time accordingly and check for doneness before removing from the oven.

What if I don’t have giant couscous?

You can substitute regular couscous or even pearl barley, though cooking times and liquid quantities might need slight adjustments.