A bit of an amalgamation of Middle Eastern regions brings full flavour and utter ease in the form of my One-Pot Baharat Chicken and CousCous. By using just one pot, not only makes things super simple but means less washing up which for me is always an added bonus!
I season these tender chicken thighs with our Lebanese Baharat blend that is full of the spiced flavour and colour that’s indicative of this region’s cuisine. I fry them until golden brown, then simmer them gently submerged in stock with jammy onions and salty green olives, then finally, add couscous to cook in a quick few minutes, and you’re good to go!
Spices used in this recipe
Lebanese Baharat – Mild
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.$3.45
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.
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.
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 saute until nice and fragrant – about 1 min.
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.
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.
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!