Chicken Thighs with Couscous & Kale Recipe

Chicken Thighs with Couscous & Kale

Original Recipe: eatingwell.com

INGREDIENTS:

• 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

DIRECTIONS:

1. Combine thyme, cumin, salt, and pepper in a small bowl. Sprinkle both sides of the 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.