Chicken Thighs with Couscous & Kale

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous—small pearl-shaped pasta made from semolina flour—near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

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

Directions

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

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