Packed with tender squash, salty capers and fragrant thyme, this easy one-pot chicken and couscous recipe can be prepared in under an hour and makes a simple and delicious midweek meal for the family.
Preheat the oven to gas 6, 200°C, fan 180ºC. Season the chicken thighs.
Heat the oil in a large ovenproof pan over a medium-high heat for 1 minute, then add the chicken, skin-side down. Cook for 5 minutes until golden brown, then turn. Add the squash and cook for another 10 minutes, stirring frequently, until the squash is golden brown. Add the onion and garlic, along with the capers, lemon zest and thyme leaves.
Put the pan in the oven for 10 minutes to bake, then remove and add the courgette, pepper, spinach, couscous, lemon juice and the chicken stock. Return the pan to the oven for 10 minutes, or until the couscous has absorbed most of the liquid and the chicken is cooked through with no pink meat remaining.
Remove the pan from the oven and scatter over the parsley and pine nuts, if using. Drizzle over a little extra olive oil to serve.
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Recipe taken from the SORTEDfood recipe collection.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.