chicken couscous one pot

Strategy
Stage 1
Throw the chicken thighs in a portion of the flavors and a touch of salt until totally covered. Heat 1 tbsp oil in a huge sauté container with a top. Broil chicken, skin-side down, for 10 mins until brilliant brown, turn over, then cook for 2 mins prior to eliminating from the skillet. Pour the remainder of the oil into the skillet, then, at that point, sear the onions and garlic for 8 mins until brilliant. Mix in the other flavors, then cook for 1 min longer. Pour over the chicken stock and dissipate in the olives. Carry everything to the bubble, turn down the intensity, then, at that point, sit the chicken, skinside up, in the stock.

Stage 2
Cover the dish with a top, then stew delicately for 35-40 mins until the chicken is delicate. Put the pot on, then, at that point, lift the chicken onto a plate and keep warm. Take the dish off the intensity. Mix the lemon juice and couscous into the sassy onions in the dish and top up with sufficient bubbling water just to cover the couscous assuming that you really want to. Put the cover back on the dish, then, at that point, pass on to represent 5 mins until the couscous is cooked through. Cushion through around 50% of the parsley and the lemon zing, then, at that point, sit the chicken on top. Dissipate with the remainder of the parsley and zing prior to serving.