recipe: chicken thighs with couscous and kale

taken from: Eating Well 

changes: added onion powder and additional chicken broth, otherwise cooked as written

ingredients list: 
- 1 & 1/2 tsp dried thyme
- 1 & 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 large boneless, skinless chicken thighs, trimmed
- 2 tbsp olive oil
- 1 medium onion, halved and sliced
- 1 cup Israeli couscous
- 2 cloves garlic, minced
- 4 cups thinly sliced kale
- 2+ cups reduced-sodium chicken broth



to make:
combine thyme, cumin, salt and pepper in a small bowl. sprinkle both sides of chicken with half the spice mixture. 

heat 1 tbsp oil in a large, heavy skillet, over medium-high heat. add chicken and cook until golden brown, 2-3 minutes per side. transfer to a plate. 

add the remaining 1 tbsp oil and onion to the pan, and cook, stirring frequently, until they begin to soften, about 2-4 minutes. stir in couscous and garlic, and cook, stirring frequently, until couscous is lightly toasted, 1-2 minutes. add kale and the remaining spice mixture, and cook, stirring, until the kale begins to wilt, about 1-2 minutes.

pour in broth and any accumulated juice from the chicken, then nestle chicken into the couscous. reduce heat to medium-low, cover, and cook until the chicken is cooked through and the couscous is tender, about 10-12 minutes longer. 

result: really good - overall dish came together really nicely, was very tasty. i was worried the kale would be too kaley, but it was very well balanced in this dish. would definitely make again.