Looking for a simple yet impressive meal that bursts with flavor?

This Italian Style Chicken & Couscous is the perfect solution.

With tender, spiced chicken thighs simmered in a savory sauce and served over fluffy couscous, this dish combines vibrant spices and zesty lemon to create a comforting, delicious dinner that’s easy enough for any beginner to master.

Whether you’re cooking for your family or hosting a casual get-together, this recipe delivers a taste of gourmet with minimal fuss.

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Ingredients

• 8 chicken thighs (bone-in, skin on)
• 2 teaspoons turmeric
• 1 tablespoon garam masala
• 2 tablespoons sunflower oil
• 2 onions, finely sliced
• 3 garlic cloves, thinly sliced
• 500ml chicken stock (store-bought or made from a cube)
• A generous handful of whole green olives
• Zest and juice of 1 lemon
• 250g couscous
• Small bunch of flat-leaf parsley, chopped
• Salt, to taste

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Instructions

Step 1: Prepare and Brown the Chicken

• Start by tossing your chicken thighs in half of the turmeric and garam masala, along with a pinch of salt.
• Make sure the thighs are evenly coated in the spices.
• Heat 1 tablespoon of sunflower oil in a large sauté pan (make sure it has a lid).
• Once the oil is hot, place the chicken thighs in the pan, skin-side down.
• Cook the chicken for about 10 minutes until the skin is golden brown.
• Flip the chicken over and cook for an additional 2 minutes.
• Remove the chicken from the pan and set it aside for now.

Step 2: Sauté the Onions and Garlic

• In the same pan, pour in the remaining tablespoon of oil.
• Add the finely sliced onions and garlic. Cook these over medium heat for about 8 minutes, stirring occasionally, until they become golden and fragrant.
• Sprinkle in the remaining spices (the rest of the turmeric and garam masala) and cook for another minute, stirring to combine the flavors.

Step 3: Simmer the Chicken

• Pour the chicken stock into the pan and add the green olives.
• Bring the mixture to a boil, then lower the heat to a gentle simmer.
• Place the chicken thighs, skin-side up, back into the pan. Cover with the lid and let the chicken cook for 35-40 minutes until it becomes tender and juicy.

Step 4: Prepare the Couscous

• Once the chicken is cooked, remove it from the pan and set it on a plate, keeping it warm.
• Take the pan off the heat. Add the lemon juice and couscous directly into the saucy onions. If needed, pour in some boiling water until the couscous is just covered. Stir to combine.
• Place the lid back on the pan and let the couscous sit for 5 minutes, allowing it to absorb the liquid and become fluffy.

Step 5: Add the Finishing Touches

• Once the couscous is ready, fluff it up with a fork. Stir in half of the chopped parsley and the lemon zest to brighten up the dish.
• Nestle the chicken thighs on top of the couscous and sprinkle the remaining parsley and lemon zest over everything before serving.

FAQs

Can I use boneless, skinless chicken thighs instead?

Yes, you can use boneless, skinless thighs, but keep in mind they will cook faster and may not be as juicy or crispy. Reduce the simmering time by about 10-15 minutes.

What can I use instead of couscous?

You can substitute couscous with quinoa, rice, or bulgur. Adjust cooking times and liquid amounts accordingly.

Simple Italian Style Chicken & Couscous

This easy lemon and olive chicken thighs recipe combines tender, spiced chicken with fluffy couscous for a flavorful and beginner-friendly meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Ingredients

• ▢ 8 chicken thighs (bone-in, skin on)
• ▢ 2 tsp turmeric
• ▢ 1 tbsp garam masala
• ▢ 2 tbsp sunflower oil
• ▢ 2 onions finely sliced
• ▢ 3 garlic cloves thinly sliced
• ▢ 500 ml chicken stock (store-bought or made from a cube)
• ▢ Handful of whole green olives
• ▢ 1 lemon zest and juice
• ▢ 250 grams couscous
• ▢ Small bunch of flat-leaf parsley chopped
• ▢ Salt to taste

Instructions

Prepare and Brown the Chicken

1. Start by tossing your chicken thighs in half of the turmeric and garam masala, along with a pinch of salt.

   Make sure the thighs are evenly coated in the spices.

   Heat 1 tablespoon of sunflower oil in a large sauté pan (make sure it has a lid).

   Once the oil is hot, place the chicken thighs in the pan, skin-side down.

   Cook the chicken for about 10 minutes until the skin is golden brown.

   Flip the chicken over and cook for an additional 2 minutes.

   Remove the chicken from the pan and set it aside for now.

Sauté the Onions and Garlic

1. In the same pan, pour in the remaining tablespoon of oil.

   Add the finely sliced onions and garlic.

   Cook these over medium heat for about 8 minutes, stirring occasionally, until they become golden and fragrant.

   Sprinkle in the remaining spices (the rest of the turmeric and garam masala) and cook for another minute, stirring to combine the flavors.

Simmer the Chicken

1. Pour the chicken stock into the pan and add the green olives.

   Bring the mixture to a boil, then lower the heat to a gentle simmer.

   Place the chicken thighs, skin-side up, back into the pan.

   Cover with the lid and let the chicken cook for 35-40 minutes until it becomes tender and juicy.

Prepare the Couscous

1. Once the chicken is cooked, remove it from the pan and set it on a plate, keeping it warm.

   Take the pan off the heat.

   Add the lemon juice and couscous directly into the saucy onions.

   If needed, pour in some boiling water until the couscous is just covered.

   Stir to combine.

   Place the lid back on the pan and let the couscous sit for 5 minutes, allowing it to absorb the liquid and become fluffy.

Add the Finishing Touches

1. Once the couscous is ready, fluff it up with a fork.

   Stir in half of the chopped parsley and the lemon zest to brighten up the dish.

   Nestle the chicken thighs on top of the couscous and sprinkle the remaining parsley and lemon zest over everything before serving.

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