Thursday, October 16, 2014

Must Make: Chicken Breast with Couscous & Kale

This dish right here made its way alongside some of my favorite recipes, upon making it for the very first time. I knew it was a good one when the boyfriend mentioned it as a new favorite of his, too.

It's a one-pot meal, which is so perfect after a busy day. (And it's not even a crackpot meal!) I'd never made Couscous before, but after this, I surely will be integrating it more and more into my dinner recipes. It's a really pretty presentation, which only really matters when it tastes as good as it looks--and since it did, it's a total win/win.

Chicken Breast with Couscous and Kale


  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon pepper
  • 2  large chicken breasts (about 1 1/4 pounds) 
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • 1 cup Israeli couscous
  • 2 cloves garlic, minced
  • 4 cups very thinly sliced kale
  • 2 cups reduced-sodium chicken broth


Combine thyme, cumin and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture. Heat 1 tablespoon oil in a large skillet (I used a 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.

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