Rating: 4.45 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 27.6g; carbohydrates 32.8g; dietary fiber 3g; sugars 2.6g; fat 15.6g; saturated fat 3.3g; cholesterol 75.5mg; vitamin a iu 1668.8IU; vitamin c 22.4mg; folate 38.4mcg; calcium 55.1mg; iron 3.2mg; magnesium 30.5mg; potassium 385.3mg; sodium 494.3mg; thiamin 0.1mg.
Advertisement