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Chicken Thighs with Couscous & Kale

http://www.eatingwell.com/recipes/chicken_thighs_couscous_kale.html

From EatingWell:  November/December 2013

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. Look for Israeli couscous—small pearl-shaped pasta made from semolina flour—near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.

4 servings, 1 thigh & 3/4 cup couscous each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

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

Nutrition

Per serving : 414 Calories; 16 g Fat; 3 g Sat; 9 g Mono; 76 mg Cholesterol; 38 g Carbohydrates; 29 g Protein; 4 g Fiber; 517 mg Sodium; 606 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 1/2 fat