Name: One-pot garlicky chicken thighs & giant cous cous
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
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

Ingredients

4 serv.

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

Instructions

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1 Season the chicken, then put skin-side down in a wide, ovenproof frying pan, roughly 30cm wide. Turn it up to a medium-low heat, then cook for 8-10 mins until the skin is golden.
2 Transfer the chicken thighs to a plate (you’ll finish cooking them later). Heat the oven to 200C/180C fan/gas 6.
3 Put the onion and cavolo stalks in the pan, season and cook for 8-10 mins until beginning to soften. Stir in the garlic and cavolo nero leaves, and cook for another 3-4 mins. Stir in the giant couscous.
4 Pour in 675ml cold water, stirring well. Season, bring to the boil, then reduce to a simmer and nestle the chicken thighs back in, skin-side up. Put in the oven for 18-20 mins.
5 Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season.
6 Remove the chicken from the oven, leave to stand for 5 mins, then drizzle over the dressing and serve.