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1 1/2 tsps dried thyme
1 1/2 tsps ground cumin
1/4 tsp salt
1/4 teaspoon pepper
4 large boneless chicken thighs (about 1 1/4 lbs), trimmed
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, 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 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.
Pour in broth and any accumulated juices 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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