One-Pot Baharat Chicken and CousCous

Method

1. Remove your chicken thighs from the fridge 20-30 mins before cooking to allow them to come to room temperature. When ready, add your thighs to a bowl along with 1tbsp of your Baharat and a generous pinch of salt and toss to coat.
2. Place a large pan on medium heat with a drizzle of olive oil. When hot, add your chicken pieces in the skin-side down and cook for 5 mins before flipping over and cooking for another 2 mins on the other side. Remove from the pan and set aside on a plate.
3. Add another drizzle of oil to the pan followed by your onion slices with a pinch of salt. Cook until they become soft and translucent – about 7 mins. Add your garlic and remaining Baharat blend in and sauté until nice and fragrant – about 1 min.
4. Add your chicken stock in, scraping the base of the pan to get all the flavor on the bottom, scatter your olives in and bring to the boil. Once boiling, return your chicken thighs skin-side up, reduce to a simmer, place the lid on, and simmer gently for about 35-40 mins, or until the chicken is cooked through.
5. Place your kettle on to boil. Remove your chicken gently from the pan and set it aside on a plate to keep warm. Remove your pan from the heat and stir in your lemon juice and couscous. Top your pan up with boiling water so the couscous/onion mix is just covered. Place your lid back on and leave to stand for 5 mins until the couscous is cooked through and nice and fluffy.
6. Add your parsley and lemon zest in and fluff with a fork. Place your chicken thighs back on top of the couscous, serve and enjoy!