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This one-pot chicken thigh dish with couscous and kale makes weeknight cooking a breeze. Everything cooks together in one skillet and the result is a well-balanced hearty meal full of flavor and warmth.
I often turn to this recipe on busy weeknights. The way the couscous absorbs all the rich chicken flavor makes it one of my family’s go to favorites.
Ingredients
- Dried thyme: adds a warm earthy base that blends beautifully with cumin
- Ground cumin: gives a nutty depth and warming spice
- Salt and pepper: for essential seasoning balance
- Boneless skinless chicken thighs: juicy and rich in flavor easier to cook evenly than bone in cuts
- Extra virgin olive oil: used in stages to sear chicken and soften vegetables
- Onion: provides sweetness and aroma when lightly caramelized
- Israeli couscous: toasted for a nutty finish and tender bite
- Garlic: minced fresh boosts aromatic complexity
- Very thinly sliced kale: softens quickly and adds a hearty green
- Reduced sodium chicken broth: deepens flavor without over salting
Step-by-Step Instructions
- Season the Chicken
- Combine thyme cumin salt and pepper in a small bowl. Rub half of the mixture evenly over both sides of the chicken thighs to infuse them with flavor from the start.
- Brown the Chicken
- Heat 1 tablespoon olive oil in a large heavy skillet over medium high heat. Sear the chicken until golden brown about 2 to 3 minutes per side. Remove and set aside on a plate to rest and release juices.
- Sauté the Vegetables
- Add the remaining tablespoon of oil to the skillet. Toss in the sliced onion and cook stirring often for 2 to 4 minutes until slightly softened and fragrant. Stir in the couscous and garlic and cook another 1 to 2 minutes to toast the grains slightly.
- Wilt the Kale
- Mix in the kale and remaining spice blend. Stir constantly for 1 to 2 minutes until the kale begins to soften and turn a darker green color which signals it is ready for the next step.
- Simmer Everything Together
- Pour in the broth and any juices from the resting chicken. Nestle the chicken pieces into the couscous and cover the skillet. Lower the heat to medium low and cook for 10 to 12 minutes until the chicken is cooked through and couscous is tender and fluffy.
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I love the nutty texture of Israeli couscous in this dish. It reminds me of Sunday nights growing up when my mom would use whatever greens we had left and turn it into something so comforting.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to maintain moisture.
Ingredient Substitutions
If you cannot find Israeli couscous use orzo or small pasta pearls. Spinach or Swiss chard can replace kale but reduce the cooking time slightly.
Serving Suggestions
This dish pairs well with a lemon wedge on the side or a dollop of Greek yogurt for extra creaminess. Serve with crusty bread if carbs are not a concern.
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Cultural Context
Israeli couscous also known as ptitim was originally developed in the 1950s in Israel as a rice substitute. Today it is prized for its toasty flavor and quick cooking time.
Frequently Asked Questions About Recipes
- → Can I use regular couscous instead of Israeli couscous?
Israeli couscous is larger and has a chewier texture than regular couscous. You can substitute, but reduce cooking time and adjust broth accordingly.
- → What part of the chicken works best for this?
Boneless, skinless chicken thighs are ideal for their juiciness and quick cooking, but you can also use bone-in thighs with adjusted cook time.
- → Is kale necessary in this dish?
Kale adds texture and nutrients, but you can swap it with spinach or chard. Add tender greens closer to the end of cooking.
- → Can I make this meal ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the grains.
- → How can I make this dish spicier?
Add red pepper flakes to the spice mix or stir in a spoonful of harissa or hot sauce during cooking for extra heat.