Chicken Thighs Couscous Kale (Printable Recipe)
One-pot chicken with couscous and kale for a fast flavorful weeknight meal
# Ingredients You'll Need:
→ Spices
01 -
1 ½ teaspoons dried thyme
02 -
1 ½ teaspoons ground cumin
03 -
¼ teaspoon salt
04 -
¼ teaspoon ground black pepper
→ Protein
05 -
4 large boneless skinless chicken thighs trimmed (about 1 ¼ pounds)
→ Oils
06 -
2 tablespoons extra-virgin olive oil divided
→ Produce
07 -
1 medium onion halved and sliced
08 -
2 cloves garlic minced
09 -
4 cups very thinly sliced kale
→ Grains & Broth
10 -
1 cup Israeli couscous
11 -
2 cups reduced-sodium chicken broth
# Steps to Follow:
01 -
Combine thyme cumin salt and pepper in a small bowl. Sprinkle half of the spice mixture evenly over both sides of the chicken.
02 -
Heat 1 tablespoon of olive oil in a large cast-iron or heavy skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side until golden brown. Transfer to a plate.
03 -
Add the remaining tablespoon of oil and the sliced onion to the skillet. Cook while stirring frequently for 2 to 4 minutes until softened. Stir in the couscous and minced garlic and cook for 1 to 2 minutes until couscous is lightly toasted.
04 -
Stir in the sliced kale and the remaining spice mixture. Cook for 1 to 2 minutes until kale begins to wilt.
05 -
Pour in the chicken broth along with any juices from the reserved chicken. Nestle the chicken thighs into the couscous mixture. Cover and reduce heat to medium-low. Cook for 10 to 12 minutes until chicken is cooked through and couscous is tender.
# Extra Tips:
01 -
Israeli couscous is a pearl-shaped pasta made from semolina. Find it in the international section of well-stocked grocery stores.