Chicken Thighs with Couscous & Kale
Original Recipe: eatingwell.com
- 1?½ teaspoons dried thyme
- 1?½ teaspoons ground cumin
- ¼ teaspoon salt
- ¼ 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
- Combine thyme, cumin, salt, and pepper in a small bowl. Sprinkle both sides of the 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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