Pan-Roasted Chicken With Lemon Couscous Recipe

Name: Pan-Roasted Chicken With Lemon Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None chicken thighs, skin on, excess fat trimmed; 1 tbsp Moroccan seasoning mix; 2 tbsp olive oil; 3 2/3 cups chicken or vegetable stock; 12 oz pumpkin, peeled, deseeded, cut into small wedges; 1 None red onion, thinly sliced; 1 3/4 cups couscous; 1/2 cup cilantro, chopped; 2 tbsp preserved lemon, diced; 1/4 tsp paprika; None None Baba ghanoush, to serve

Servings: persons

4 None chicken thighs, skin on, excess fat trimmed
1 tbsp Moroccan seasoning mix
2 tbsp olive oil
3 2/3 cups chicken or vegetable stock
12 oz pumpkin, peeled, deseeded, cut into small wedges
1 None red onion, thinly sliced
1 3/4 cups couscous
1/2 cup cilantro, chopped
2 tbsp preserved lemon, diced
1/4 tsp paprika
None None Baba ghanoush, to serve

1
Pat chicken dry with paper towels. Rub seasoning over chicken. Heat 1 tbsp oil in a large, deep frying pan on medium. Cook chicken for 4 mins each side, or until browned.
2
Add 1/2 cup stock. Cover and cook for 8 mins, or until chicken is cooked through. Remove chicken and any remaining stock. Cover loosely with foil to keep warm.
3
Heat remaining oil in same pan on medium. Cook pumpkin and onion for 5 mins, or until softened and starting to turn golden. Add remaining stock, cover and cook for 5 mins, or until vegetables are tender.
4
Stir in couscous. Remove from heat and cover; stand for 5 mins. Add cilantro and preserved lemon; fluff up with a fork.
5
Top lemon couscous with chicken and paprika, and serve with baba ghanoush.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 None chicken thighs, skin on, excess fat trimmed, 1 tbsp Moroccan seasoning mix, 2 tbsp olive oil, 3 2/3 cups chicken or vegetable stock, and more.

Yes, Pan-Roasted Chicken With Lemon Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Chicken With Lemon Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions