Lemon Oregano Chicken + Giant Couscous

23m
Serves 3
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Directions

  1. 1Toss the chicken with the lemon zest, 1 tbsp olive oil, salt, pepper and ¼ tsp oregano.
  2. 2Heat a glug of oil in a large pan over a medium-high heat.
  3. 3Sear the chicken for 4-5 minutes on each side until golden, then remove and set aside.
  4. 4Lower the heat slightly and cook the onion for 5-6 minutes until soft and lightly golden.
  5. 5Stir in the garlic and remaining oregano and cook for a minute until fragrant.
  6. 6Add the giant couscous and toast for a minute, letting it soak up all the flavour.
  7. 7Squeeze in the lemon juice to deglaze the pan, scraping up any bits from the bottom.
  8. 8Pour in the stock, add the olives and give everything a good stir.
  9. 9Bring to a simmer.
  10. 10Cover and cook on a low heat for about 10 minutes, stirring halfway, until the couscous is tender.
  11. 11Stir through the spinach, then nestle the chicken back in with any resting juices to warm through.
  12. 12Finish with parsley and feta.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 lemon lemon zest
  • 1.5 tsp dried oregano
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 200 g giant couscous
  • 400 ml chicken stock
  • 100 g olives, roughly chopped
  • 1 handful spinach
  • 1 handful parsley, chopped
  • 1 feta, crumbled
  • 1 tbsp olive oil
  • 1 salt
  • 1 pepper
  • 1 glug of oil
  • 1 lemon lemon juice

Equipment

large pan

Tips

  • Everything happens in the same pan, building layers of flavor as you go.
  • The chicken renders and leaves behind gorgeous flavor, which the couscous then soaks up.

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