One Pan Balsamic & Tomato Chicken Thigh With Giant Couscous & Feta

Before you start, take your chicken out of the fridge, open the packet and let it air

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

Season your chicken with generous pinch of salt and pepper

Once hot, add the chicken (cooking for 3 or more? Use 2 pans!) and cook for 4 min on each side or until lightly browned, once done, transfer to a plate and reserve the pan

Boil a kettle

Wash your spinach and pat dry with kitchen paper

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium heat

Add your tomato paste and chopped garlic cook for 2-3 min or until fragrant

Once fragrant, add your giant couscous with a pinch of salt and cook for 1 min, stirring to coat the grains

Add your chicken stock mix, half your balsamic sun-dried tomato paste (save the rest for later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar with 400ml [520ml] [680ml] boiled water

Give everything a good mix up

Add the spinach and stir it all together

Cover with a lid and cook for 1-2 min or until the spinach is wilted

Nestle the browned chicken into the giant couscous and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10 min or until the chicken is cooked through (no pink meat!) – this is your one pan balsamic & tomato chicken with giant couscous

Meanwhile, combine your remaining balsamic sun-dried tomato paste with a drizzle of olive oil and a splash of cold water – this is your balsamic tomato drizzle