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@huyenyeuthoitrang: Bộ ngủ #xuhuong #bongu

Huyền Yêu Thời Trang
Huyền Yêu Thời Trang
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Saturday 08 August 2026 08:27:33 GMT
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This Giant Couscous one pot dish is the perfect weeknight dinner. It’s fresh, simple, quick and full of flavour! Ingredients: - 1 tbsp olive oil - 4 bone-in, skin-on chicken thighs - 1 red onion - 1/2 tsp smoked paprika - 4 minced garlic cloves - 250g giant couscous - Small splash of white wine (optional) - 600ml chicken stock - 100g of spinach - 150g kale - Salt and pepper - Zest and juice of 1 lemon - Small bunch of chopped, fresh parsley - Small handful of crumbled feta - Small handful of toasted pine nuts Method: - Start by heating some olive oil in a large heat proof saucepan. - Add in your chicken thighs (skin side down), season with salt, pepper and smoked paprika and keep them in the pan until the skin is golden and crispy ( around 8 minutes). - Remove chicken from pan and set aside. - Thinly slice your red onion and add to the same pan with all the chicken juices. Allow them to sweat down. - Add in your minced garlic and cook for a further couple minutes. - Add in your giant couscous and toast it in the pan for around 1 minute. - Add in a splash of white wine (if using) and allow it to bubble (this helps burn off the alcohol) . - Next, add chicken stock, kale and spinach. - Allow the pan to come to a simmer before returning your chicken thighs. - Pop a lid over your pan and transfer it to a to a 180c fan oven for around 20 minutes, or until the chicken is cooked through, the couscous is tender and most of the liquid has been absorbed! - To serve, sprinkle over some crumbled feta, lemon zest, some freshly chopped parsley, toasted pine nuts and a squeeze of lemon juice. - Enjoy!
This Giant Couscous one pot dish is the perfect weeknight dinner. It’s fresh, simple, quick and full of flavour! Ingredients: - 1 tbsp olive oil - 4 bone-in, skin-on chicken thighs - 1 red onion - 1/2 tsp smoked paprika - 4 minced garlic cloves - 250g giant couscous - Small splash of white wine (optional) - 600ml chicken stock - 100g of spinach - 150g kale - Salt and pepper - Zest and juice of 1 lemon - Small bunch of chopped, fresh parsley - Small handful of crumbled feta - Small handful of toasted pine nuts Method: - Start by heating some olive oil in a large heat proof saucepan. - Add in your chicken thighs (skin side down), season with salt, pepper and smoked paprika and keep them in the pan until the skin is golden and crispy ( around 8 minutes). - Remove chicken from pan and set aside. - Thinly slice your red onion and add to the same pan with all the chicken juices. Allow them to sweat down. - Add in your minced garlic and cook for a further couple minutes. - Add in your giant couscous and toast it in the pan for around 1 minute. - Add in a splash of white wine (if using) and allow it to bubble (this helps burn off the alcohol) . - Next, add chicken stock, kale and spinach. - Allow the pan to come to a simmer before returning your chicken thighs. - Pop a lid over your pan and transfer it to a to a 180c fan oven for around 20 minutes, or until the chicken is cooked through, the couscous is tender and most of the liquid has been absorbed! - To serve, sprinkle over some crumbled feta, lemon zest, some freshly chopped parsley, toasted pine nuts and a squeeze of lemon juice. - Enjoy!

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