Monday, January 5, 2015

Chicken Thighs with Couscous and Kale (or Spinach)

Well, sometimes a recipe looks good if you make some changes.  This was one of those.  First we had a container of regular couscous so we decided to use that, instead of buying Israeli couscous.  Second, I'm not hugely fond of Kale. But I like spinach.  So I showed D the recipe, mentioned my changes and he said ok.

It was slightly bland, but super easy.  I mentioned using bone-in thighs.  D said it would take too long to cook the chicken and probably dry out the couscous.  So we added some Sriracha and it was good.  I would have again.

Chicken Thighs with Couscous and Kale (or Spinach)

Adapted from EatingWell: November/December 2013 

Photo by ALB
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 | Active Time: 20 minutes | Total Time: 30 minutes

1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
1 cup Israeli couscous (used regular)
2 cloves garlic, minced (used 4)
4 cups very thinly sliced kale (used 5 Cups of Spinach)
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.

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 per Eating Well
Per serving : 414 Calories (with my changes it was 428 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

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