Lemon Chicken One Pot with Giant Cous Cous

This delicious Moroccan inspired dish is full of flavour. The citrus compliments the chicken beautifully, and cuts through the spices to give a fabulous tasting meal. The fact this recipe is all done in one pot, minimises the washing up too, and you can serve it from the table, which will mean everyone will be going back for second helpings.

Cous cous is high in selenium, which is a powerful anti-oxidant and reduces inflammation in the body. Selenium also helps to keep our thyroid healthy, which assists with hormone production. Cous cous is also a good source of protein as well as carbs, so is a fantastic all rounder, to keep us fuelled and repair our muscles.

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Lemon Chicken One Pot with Giant Cous Cous


  • Author: Rachel Wilcock
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

Deliciously flavoursome Moroccan dish!


Ingredients

Scale

1 tbsp olive oil

500g boneless, skinless chicken thighs cut into quarters

60g Olives

2 finely chopped white onions

3tbsp of tagine paste

2 lemons halved

2tbsp of honey

Fresh oregano and fresh parsley

200g giant cous cous

2 x 400g plum toms

1 chicken stock cube


Instructions

  1. Heat oil and sauté onions for 10 mins in a flameproof casserole dish
  2. Move to one side and brown the chicken
  3. Add the tagine paste, tomatoes, oregano, honey, lemons and stock cube, then cover
  4. After twenty minutes add a can full of water, olives and salt and pepper
  5. After a further ten minutes of entire cooking time add the cous cous and cover cook for the remaining ten minutes on simmer.
  6. Stir in parsley before serving
  • Prep Time: 15
  • Cook Time: 40

Nutrition

  • Calories: 415

One reply on “Lemon Chicken One Pot with Giant Cous Cous”

Made this in the slow cooker yesterday – replaced the olives with courgette & red pepper, the lemon flavour was a bit intense with being in the slow cooker, I took it out quite early on & balanced out with a touch more honey. The couscous cooks really quickly so only need to add just at the end before serving.

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