One pan chicken with pearl couscous

Packed full of flavour and goodness and only one dish to wash up. I do love a one-pot dinner! x

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Course: Main Course

Cuisine: Middle Eastern

Prep Time: 20

Cook Time: 20

Servings:

Calories: 554kcal

Author: Nellie Kerrison | Relish Mama

50 ml olive oil
4 chicken breasts halved horizontally
Sea salt
Freshly cracked black pepper
2 sprigs rosemary roughly chopped
1 brown onion thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon sherry vinegar
100 ml white wine
100 g pearl couscous
250 ml chicken stock
¼ bunch flat-leaf parsley or tarragon, leaves picked, washed and roughly chopped, plus extra to serve
250 g cherry tomatoes halved
1 lemon zested and juiced
To Serve
Minty or tahini yoghurt see notes

Preheat oven to 180°C.
Heat the oil over medium heat in a large, heavy-based pan that is also ovenproof. Season the chicken with salt and pepper and rub in the rosemary.
Cook the chicken for a couple of minutes on each side and transfer to a plate.
Add a little more oil to the pan, if needed. Add the onion and cook, stirring, for 5 minutes.
Add the spices and stir for a further 2 minutes, ensuring they do not burn.
Add the vinegar and wine and allow to cook for a minute or two.
Add the couscous, stock and parsley and stir gently to combine.
Place chicken neatly in the same pan, along with any pan juices. Scatter over the tomatoes. Place a lid on the pan or cover with a double sheet of foil. Transfer to the oven and cook for 12–15 minutes.
Allow to rest for a few minutes before finishing with lemon zest and additional parsley.
Serve in the same pan accompanied by minty or tahini yoghurt.

Lovely served with plain or Greek yoghurt. Feel free to infuse the yoghurt with a little lemon & fresh mint or alternatively some lemon & tahini.