Garlicky Chicken Thighs with Giant Couscous and Cavolo Nero Recipe
This One-Pot Garlicky Chicken Thighs with Giant Couscous is a hearty, flavorful dish featuring tender, juicy chicken thighs cooked with fragrant garlic and onion, served alongside nutrient-rich cavolo nero and fluffy giant couscous. The combination of lemon zest and juice adds a bright, fresh flavor that complements the savory chicken and greens perfectly, making it an ideal wholesome meal all cooked in a single pot for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Chicken & Vegetables
- 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
Grains & Herbs
- 250g giant couscous
- small bunch of parsley, finely chopped
Seasonings & Oil
- 1 lemon, zested and juiced
- 1 tbsp olive oil
Instructions
- Prepare the Ingredients: Thinly slice the onion, grate the garlic cloves, finely chop the cavolo nero stalks and roughly chop the leaves. Finely chop the parsley and zest and juice the lemon to have all components ready for cooking.
- Brown the Chicken Thighs: Heat the olive oil in a large pot over medium heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the sliced onion and grated garlic. Cook over medium heat until the onion softens and becomes translucent, about 5 minutes, stirring frequently to avoid burning the garlic.
- Add Cavolo Nero and Couscous: Stir in the finely chopped cavolo nero stalks and giant couscous, coating them well with the onion and garlic mixture. Cook briefly for about 2 minutes to slightly toast the couscous and wilt the greens.
- Cook with Liquid: Add lemon zest, lemon juice, and enough water or stock (approximately 500ml) to just cover the couscous and vegetables. Stir to combine and bring the mixture to a gentle simmer.
- Simmer with Chicken: Nestle the browned chicken thighs skin-side up into the couscous mixture. Cover the pot with a lid, reduce heat to low, and let everything simmer gently until the chicken is cooked through and the couscous is tender, about 20-25 minutes.
- Finish and Garnish: Once cooked, remove the lid and check seasoning, adjusting with salt and pepper if needed. Sprinkle the finely chopped parsley over the dish to add freshness and serve hot directly from the pot.
Notes
- You can substitute cavolo nero with kale or spinach if unavailable.
- Use chicken stock for richer flavor instead of water in the couscous.
- Ensure the chicken thighs are cooked to an internal temperature of 165°F (74°C) for food safety.
- For a spicier version, add a pinch of chili flakes when sautéing the onion and garlic.
- This dish is perfect for meal prep as it reheats well and flavors deepen over time.
