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. Source: EatingWell Magazine, November/December 2013

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Ingredients

Directions

  • Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.

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  • 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.

  • 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.

  • 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 Facts

388 calories; 15.6 g total fat; 3.3 g saturated fat; 76 mg cholesterol; 494 mg sodium. 385 mg potassium; 32.8 g carbohydrates; 3 g fiber; 3 g sugar; 27.6 g protein; 1669 IU vitamin a iu; 22 mg vitamin c; 38 mcg folate; 55 mg calcium; 3 mg iron; 31 mg magnesium;

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