Description
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.
Ingredients
Scale
- 1.5 teaspoons dried thyme
- 1.5 teaspoons ground cumin
- 0.25 teaspoon salt
- 0.25 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
Instructions
- Step 1: Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.
- Step 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.
- Step 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.
- Step 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.
Notes
Israeli couscous is a small pearl-shaped pasta made from semolina flour, often found near Middle Eastern dry goods.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 thigh & 3/4 cup couscous
- Calories: 388 kcal
- Sugar: 3 g
- Sodium: 494 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 76 mg
Keywords: one-pot, chicken thighs, Israeli couscous, kale, dinner