A fantastic one-pot meal, this recipe is perfect for mid-week. Chicken and couscous are cooked in a yummy spiced stock, then scattered with salty olives and earthy coriander. If you like, substitute the chicken for pork or beef.
- 250g couscous
- 8 chicken thighs, boned
- 2 onions
- 3 garlic cloves
- 2 tbsp. oil
- 1 tbsp. garam masala
- 2 tsp. turmeric
- 500ml chicken stock
- 1 large handful green olives, pitted
- Zest and juice of one lemon
- Small handful freshly chopped coriander
Slice the onions. Mince the garlic cloves. Sprinkle half the spices over the chicken along with some salt and pepper. Heat a little oil in a frying pan and fry the chicken until brown all over. Remove from the pan and set to one side. Add the onions and the rest of the spice, and more oil if needed, then fry for 10 minutes. Add the garlic and fry for 3-4 minutes.
Add the stock and bring to the boil. Add the chicken, cover and reduce the heat to a simmer. Cook for 30-40 minutes or until the chicken is tender. Remove the chicken from the pan. Add the olives, lemon zest and juice and the couscous. Cover and stir until the couscous is fluffed up and tender. To serve, place the chicken on top of the couscous and scatter with coriander.