One Pan Chicken & @sanremopasta Couscous with Middle Eastern Flavours The perfect, simple, one pan autumn dinner dish to enjoy as it gets a bit cooler. Comforting flavours of chicken cooked through couscous, combined with the freshness of the parsley garnish, makes this a great mid-week dish to please the whole family! We partnered with @sanremopasta using their delicious couscous to bring you this recipe and the added bonus is there is only one pan to clean!
One Pan Chicken & Couscous
Prep time: 15 minutes
Cook time: 55 minutes
Serves: 4 - 6 People
- Prep time: 15 minutes
- Cook time: 55 minutes
- Total time: 1 hour 20 minutes
- Serves: 4 - 6 People
- 500 g San Remo couscous
- 1 Red onion
- Olive oil
- 2 cloves Garlic
- 2 Lemons
- 2 Sweet potatoes
- 1 bunch Washed parsley
- 150 g Sultanas/currants
- 1 L Chicken stock
- 4 Chicken Marylands , (4 thighs + 4 drumsticks)
Start by preheating your oven to 200°C on fan force.
Next finely dice 1 red onion, then pop it in an ovenproof pan with some olive oil on medium heat.
While the onion is sweating down, roughly chop 2 garlic cloves, zest 2 lemons and peel and slice 2 sweet potatoes into approx. 1 cm discs, then add to the pan and cook for approx. 5 minutes.
Then pop 500g of San Remo couscous, 150g sultanas/currents and 1L of chicken stock into the pan.
Now knock off the top half of a bunch of washed parsley and chop it very finely (set aside half of the chopped parsley for the garnish).
Add the chopped parsley to the pan before giving the couscous a good stir around.
Now lay 4 chicken thighs and 4 chicken drumsticks around the pan, then sprinkle with some cumin and salt.
Top up the pan with some water (the water must come up to the level of the couscous) before popping the pan into the oven for approx. 50 minutes.
Once the chicken is out of the oven let is sit for approx. 10 minutes, then add the juice of 1-2 lemons and garnish with some chopped parsley.