Chicken Thighs with Couscous & Kale

By á-4131

From EatingWell: November/December 2013

Makes: 4 servings, 1 thigh & 3/4 cup couscous each

Nutrition
Per serving: 414 calories; 16 g fat (3 g sat, 9 g mono); 76 mg cholesterol; 38 g carbohydrates; 0 g added sugars; 29 g protein; 4 g fiber; 517 mg sodium; 606 mg potassium.

Ingredients

• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, halved and sliced
• 1 cup Israeli couscous
• 2 cloves garlic, minced
• 4 cups very thinly sliced kale
• 2 cups reduced-sodium chicken broth

Preparation

Step 1

1. Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.

2. Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.

4. Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.