Chicken Thighs with Couscous and Kale

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 413.4
  • Total Fat: 16.8 g
  • Cholesterol: 109.5 mg
  • Sodium: 261.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 27.6 g

View full nutritional breakdown of Chicken Thighs with Couscous and Kale calories by ingredient
Submitted by:

Introduction

One-pot cooking keeps cleanup to a minimum. One-pot cooking keeps cleanup to a minimum.
Number of Servings: 2

Ingredients

    3/4 tsp dried thyme
    3/4 tsp ground cumin
    1/4 tsp No Salt
    1/4 tsp freshly ground black pepper
    2 large boneless, skinless chicken thighs, trimmed
    1 tbsp. extra virgin olive oil
    1/2 medium onion, sliced
    1/2 cup Israeli couscous
    1 clove minced garlic
    2 cups very thinly sliced kale
    1 cup lo-sodium chicken broth

Directions

1. Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with 1/2 of the mixture.

2. Heat 1/2 tbsp. oil in a heavy skillet over medium high heat. Add chicken and cook till golden brown, about 2-3 minutes per side. Transfer to a plate.

3. Add remaining oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2-4 minutes. Stir in couscous and garlic; cook, stirring frequently, until couscous is lightly toasted, 1-2 minutes. Add kale and remaining spice mixture; cook, stirring, until kale begins to wilt, 1-2 minutes.

4. Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce heat to medium-low, cover and cook till chicken is cooked through and couscous is tender, 10-12 minutes.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user SUSANMV1.

Rate This Recipe