One-Pot Chicken and Couscous with Feta

One-Pot Chicken and Couscous with feta - enjoy it hot or cold!
Course Dinner
Cuisine British, Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

  • 1 tablespoon vegetable oil
  • 4 chicken legs
  • 4 chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion peeled and chopped
  • 3 cloves garlic peeled and minced
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • ½ tsp celery salt optional
  • 420 ml (1+3/4 cups) hot chicken stock (hot water plus 2 stock cubes is fine)
  • zest and juice of 1 lemon
  • 1 red pepper deseeded and finely chopped
  • 1 green pepper deseeded and finely chopped
  • 200 g (1 cup) wholewheat or regular couscous
  • 200 g (7oz) feta cheese – crumbled
  • seeds from half a pomegranate
  • small bunch spring onions chopped
  • 2 large tomatoes sliced

Instructions

  • Heat the oil in a large frying pan or cast iron pot. Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
  • Turn the heat down to medium and add the onion to the pan with the chicken, cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
  • Add the garlic, cumin, paprika and celery salt and stir into the onions. Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
  • Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, pour in half the lemon juice and add the chopped peppers to the pan. Pour the couscous into the stock - making sure it's all submerged and evenly distributed, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
  • Take off the lid and fluff up the couscous with a fork. Sprinkle on the crumbled feta, lemon zest, pomegranate seeds, chopped spring onions and tomato slices, then serve with the remaining lemon juice.

Notes

Note: Any leftovers can be cooled, covered and refrigerated - serve cold for lunch the next day!
.
Nutritional Information is per serving.

Nutritional Information

Calories: 657kcal | Carbohydrates: 23g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 217mg | Sodium: 1534mg | Potassium: 748mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2045IU | Vitamin C: 73.1mg | Calcium: 290mg | Iron: 2.6mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!