One-Pot Chicken With Pearl Couscous and Preserved Lemon

One-Pot Chicken With Pearl Couscous and Preserved Lemon

Nigella Lawson has mastered the art of creating recipes that balance comfort and appeal — especially when chicken is involved. This recipe, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025), is a play on her essential one-pot chicken with orzo. It’s a do-it-all dish that’ll make you feel both satisfied and cared for, whether you prefer dark or white meat; the sweetness of Medjool dates or the funk, salt and acid of preserved lemon; an abundance of braising juices or the playful chewiness of pearl couscous.

Yield:4 to 6 servings

4 tablespoons extra-virgin olive oil

2½ cups pearl couscous

1 whole chicken (3½ to 4 pounds), salted in advance (see Tip)

6 garlic cloves, peeled and left whole

1 large onion, diced

2 tablespoons ground cumin

6 tablespoons puréed or finely chopped store-bought preserved lemons

12 Medjool dates, pitted and torn in half

Kosher salt (such as Diamond Crystal)

Finely grated zest and juice of 1 lemon

Finely chopped cilantro or parsley, for garnish

Set a large Dutch oven over medium-high heat and add 2 tablespoons oil. When it shimmers, add the couscous. Cook, stirring constantly, until toasted and golden brown, about 6 minutes. Transfer the couscous to a bowl and set aside.

Return the pot to the heat and add the remaining 2 tablespoons oil. When it shimmers, carefully lay in the chicken, breast-side down, and cook until golden brown, 4 to 6 minutes. Use tongs to carefully remove the chicken to a plate.

Reduce the heat to medium. Add the garlic, onion and cumin and cook, stirring occasionally, until the onions are just starting to grow tender, about 6 minutes.

Return the chicken to the pot, breast-side up. Add 2 cups water and the preserved lemon, and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover tightly with a lid. Cook until the chicken thigh is tender at the bone, 45 minutes to 1 hour.

Uncover the pot and stir in the couscous and dates. Taste the broth—it should be flavorful and highly seasoned. If needed, adjust the seasoning with salt (I’ve never needed to add more salt at this point, but your preserved lemon paste may not be as salty as mine). Cover and cook at a simmer, stirring occasionally, until the couscous is al dente, about 15 minutes. Leave the pot covered off the heat for another 10 to 15 minutes—the couscous will continue absorbing the broth and finish cooking, and the chicken will rest during this time.

Remove the chicken to carve it. Stir the lemon zest and juice into the couscous, and adjust the seasoning with salt as needed. Return the carved chicken to the pot and garnish with cilantro. Serve hot.

Cover and refrigerate leftovers for up to 3 days. Add a little water and, stirring, gently return to a boil to reheat.

Tip: When possible, season chicken in advance of cooking so that salt has time to penetrate, enhance flavor, and — if done early enough — tenderize. In terms of timing, any time is better than none, and more is better than some, up to about 48 hours, after which a chicken will begin to cure. The true sweet spot — when you can manage it — is the night before you plan to cook. But seasoning in the morning, or even the afternoon, will yield a better chicken than no time at all. I like to do it as soon as I get home from the grocery store, so I don't have to think about it again. And if you're monitoring your salt intake, remember: Seasoning with a smaller amount of salt in advance will make a larger impact than a large amount applied just before cooking or serving.