Jamie Oliver 5 Ingredients Couscous & Chicken Bake is made with roasted red peppers, tzatziki, chicken thighs and drumsticks, red onions, and couscous. This hearty Couscous & Chicken Bake recipe creates a delicious dinner that takes about 1 hour 15 minutes, plus marinating time, to prepare and can serve up to 4 people.
This Couscous & Chicken Bake Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 x 460g (16 oz) jar of roasted red peppers
- 2 x 200g (7 oz) tubs of tzatziki
- 1kg (2.2 lbs) mixed chicken thighs and drumsticks, skin on, bone-in
- 4 red onions, peeled and quartered
- 300g (1 ½ cups) couscous
How To Make Couscous & Chicken Bake:
- Marinate the chicken: Blend one jar of roasted red peppers with 1 tub of tzatziki, sea salt, and black pepper. Pour over the chicken and marinate in the fridge for at least 2 hours, preferably overnight.
- Cook the onions: Heat 1 tablespoon of olive oil in a 28cm ovenproof frying pan over medium heat. Add the onions and cook for 10 minutes, turning until dark and gnarly, then remove from the pan.
- Brown the chicken: Add another tablespoon of olive oil to the pan and brown the marinated chicken for 10 minutes, turning regularly.
- Bake the chicken: Place the onions and the remaining peppers back into the pan with the chicken and roast in the oven at 180°C (350°F) for 25 minutes.
- Prepare the couscous and finish: While the chicken bakes, cover the couscous with boiling water, season with salt and pepper, and cover for 3 minutes. Fluff with a fork, then layer it over the chicken and gently press down. Roast for another 10 minutes, then serve with dollops of the remaining tzatziki.
Recipe Tips
- Marinate overnight for best flavor: Letting the chicken marinate overnight allows it to absorb all the delicious flavors from the sauce, making it even tastier.
- Use bone-in chicken for juiciness: Keeping the bone in while cooking helps the chicken stay juicy and tender during roasting.
- Get the onions really dark and gnarly: Cooking the onions until they’re deeply browned adds a rich, sweet flavor to the dish.
- Fluff the couscous properly: After hydrating, fluff the couscous with a fork to separate the grains and avoid clumping.
- Press down the couscous firmly: When topping the chicken with couscous, press it down gently but firmly to create a crisp layer on top.
How To Store & Reheat Leftovers
Storing in the Fridge: Place leftovers in an airtight container and store in the fridge for up to 3 days.
Freezing: You can freeze the chicken and couscous separately for up to 3 months. Thaw them overnight in the fridge before reheating.
Reheating: Reheat in the oven at 180°C (350°F) for about 20 minutes or until heated through. For quicker reheating, use the microwave, but the couscous won’t be as crispy.
Nutrition Facts
- Calories: 790 kcal
- Fat: 30.2 g
- Saturated Fat: 9.8 g
- Protein: 53.2 g
- Carbohydrates: 81 g
- Sugars: 19.2 g
- Salt: 2.3 g
- Fibre: 8.3 g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Za’atar Chicken
- 5 Ingredients Chicken & Merguez Stew
- 5 Ingredients Lemon-tzatziki Chicken
- 5 Ingredients Garlic Chicken
Jamie Oliver 5 Ingredients Couscous & Chicken Bake
Description
Jamie Oliver 5 Ingredients Couscous & Chicken Bake is made with roasted red peppers, tzatziki, chicken thighs and drumsticks, red onions, and couscous. This hearty Couscous & Chicken Bake recipe creates a delicious dinner that takes about 1 hour 15 minutes, plus marinating time, to prepare and can serve up to 4 people.
Ingredients
Instructions
- Marinate the chicken: Blend one jar of roasted red peppers with 1 tub of tzatziki, sea salt, and black pepper. Pour over the chicken and marinate in the fridge for at least 2 hours, preferably overnight.
- Cook the onions: Heat 1 tablespoon of olive oil in a 28cm ovenproof frying pan over medium heat. Add the onions and cook for 10 minutes, turning until dark and gnarly, then remove from the pan.
- Brown the chicken: Add another tablespoon of olive oil to the pan and brown the marinated chicken for 10 minutes, turning regularly.
- Bake the chicken: Place the onions and the remaining peppers back into the pan with the chicken and roast in the oven at 180°C (350°F) for 25 minutes.
- Prepare the couscous and finish: While the chicken bakes, cover the couscous with boiling water, season with salt and pepper, and cover for 3 minutes. Fluff with a fork, then layer it over the chicken and gently press down. Roast for another 10 minutes, then serve with dollops of the remaining tzatziki.
Notes
- Marinate overnight for best flavor: Letting the chicken marinate overnight allows it to absorb all the delicious flavors from the sauce, making it even tastier.
- Use bone-in chicken for juiciness: Keeping the bone in while cooking helps the chicken stay juicy and tender during roasting.
- Get the onions really dark and gnarly: Cooking the onions until they’re deeply browned adds a rich, sweet flavor to the dish.
- Fluff the couscous properly: After hydrating, fluff the couscous with a fork to separate the grains and avoid clumping.
- Press down the couscous firmly: When topping the chicken with couscous, press it down gently but firmly to create a crisp layer on top.