Chicken Thighs with Couscous & Kale

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 ¼ pounds), trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • + 4 more ingredients
    • 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 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. A...

View full recipe at SpringPad

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