One-pan Chicken, Mushroom and Pearl Couscous

Directions

1. 1

   Soak the dried mushrooms in hot water for minimum 20 minutes whilst prepping the rest of the ingredients

2. 2

   Brown the chicken thighs for 2 minutes on both sides in a medium/large pan so they are mostly cooked, then set aside

3. 3

   Sauté the shallots for a few minutes until softened. Follow with the garlic, cook for one minute then deglaze with the wine, scraping the flavour from the bottom of the pan

4. 4

   Add the fresh mushrooms, soften, then follow with the dried porcinis and their liquid

5. 5

   Pour in the couscous, an extra 1/2 cup of water and the stock powder. Squeeze in the juice of half a lemon and add the lemon pieces to the pan, give it a stir then cover and simmer for 5 minutes

6. 6

   Add the spinach and parsley, a little extra liquid if required and cover again for 2 minutes to let the leaves wilt

7. 7

   Place the chicken thighs back on top, cover and cook for a final 2 minutes to heat through

8. 8

   Finish with plenty of lemon zest, salt and pepper and a drizzle of good quality extra virgin olive oil, then tuck in and enjoy