One-Pot Rustic Chicken with Tomato, Olives & Herb Couscous

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes with juices
• 1/2 cup pitted Kalamata olives, halved
• 1 cup couscous (instant or quick-cooking)
• 1 1/4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, smoked paprika, and dried oregano.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin side down and cook without moving for about 6-7 minutes or until the skin is golden brown and crisp. Flip and brown the other side for 3-4 minutes. Transfer chicken to a plate.
3. Reduce heat to medium and add the chopped onion to the same pot. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the diced tomatoes with their juices, chicken broth, olives, crushed red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
5. Return the browned chicken thighs to the pot, skin side up, nestling them into the tomato mixture. Cover and simmer gently for 20 minutes until the chicken is cooked through and tender.
6. Remove the chicken pieces carefully and set aside. Stir the couscous into the simmering sauce, cover, and remove the pot from heat. Let it stand undisturbed for 5 minutes to absorb the liquid and become fluffy.
7. Fluff the couscous with a fork, then taste and adjust seasoning with salt, pepper, and lemon juice as desired.
8. Return the chicken to the pot on top of the couscous and sprinkle chopped parsley over everything. Serve warm, spooning tomato sauce and olives over each portion.

Chef tips

• Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention. Skinless or boneless can work but monitor cooking time closely to avoid drying out.
• If you don’t have Kalamata olives, green olives or castelvetrano olives offer a nice briny contrast.
• For a gluten-free option, substitute couscous with quinoa or cauliflower rice—adjust liquid amounts accordingly.
• To boost freshness, add a handful of chopped fresh basil or mint along with parsley just before serving.
• Make sure to let the couscous rest covered off the heat so it steams perfectly fluffy.