Lemony Greek Chicken Stew & Herby Couscous

Boil a kettle 

Peel and finely chop the brown onion[s]

Chop the chicken thighs into rough bite-sized pieces 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and chopped chicken thighs and cook for 5-8 min or until everything is starting to brown 

Meanwhile, dissolve 1/2 [1] chicken stock cube in 250ml [450ml] boiled water

Peel and finely chop (or grate) the garlic

Chop the black olives in half 

Top and tail the courgette[s]

Cut the courgette[s] in half lengthways then chop into half moons 

Once the chicken and onions have browned, add the chopped garlic, dried oregano and 1 tsp [2 tsp] flour to the pan and cook for 1 min

Add the chicken stock, chopped courgette, chopped black olives and capers and cook for 5-6 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened slightly 

Meanwhile, chop the parsley roughly, including the stalks 

Chop the lemon[s] in half

Dissolve the remaining chicken stock cube in 200ml [400ml] boiled water

Add the couscous to a heatproof bowl with the chicken stock, cover and set aside until all the water has absorbed

Once done, fluff with a fork then stir through the chopped parsley 

Once the chicken is cooked through, squeeze the juice of 1/2 [1] lemon into the pan and give everything a good mix up – this is your lemony Greek chicken 

Cut the remaining lemon into wedges