Description
This ONE-PAN, Skillet Chicken with Couscous and Kale features juicy and flavor-filled chicken with curry couscous, garlicky kale, and olives. A beauty that comes together in under one hour and makes for a perfectly delicious chicken dinner!
Ingredients
- 2 lbs boneless/skinless chicken thighs (about 6 pieces)
- Kosher salt & fresh ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon herbs de provence (or Italian seasoning)
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Zest of 1 small lemon
- 1 tablespoon fresh-squeezed lemon juice
- 4 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 large shallot, finely diced
- ¼ cup dry white wine (such as pinot grigio or sauvignon blanc)
- 4 heaping cups roughly chopped lacinato kale (about 1 bunch)
- 1 tablespoon garlic paste or minced garlic
- 1 cup dried pearl couscous
- 1 ½ teaspoons curry powder
- ½ cup pitted castelvetrano olives, halved
- Fresh chopped parsley, for garnish- optional
Instructions
- Pat the chicken pieces dry with paper towel and then add them to a large bowl or resealable plastic bag. Season the chicken with salt/pepper- to taste, paprika, garlic powder, herbs de provence, onion powder, dried oregano, lemon zest, and lemon juice. Then pour in 2 tablespoons of olive oil. Use your hands (fitted with disposable gloves, if desired) to massage the spices/oil into the chicken until well-coated.
- Cover the bowl tightly with a lid/plastic wrap or seal the plastic bag. Then transfer the chicken into the refrigerator to marinate for at least 2 hours or more preferably overnight for best results.
- In a large, deep skillet or sauté pan over medium-high heat, coat the bottom of the pan with 1 tablespoon of olive oil and the butter. Once the oil/butter is shimmering, add the marinated chicken pieces to the pan. Careful not to overcrowd the pan, work in batches. Sauté the chicken until a deep, golden brown crust appears, about 3-4 minutes. Then flip and sauté the other side for another 2-3 minutes. Use a slotted utensil or tongs to transfer the cooked chicken to a clean plate. Repeat the process until all chicken is cooked and set aside.
- Reduce the heat to medium, add in the shallot. Sauté the shallot until tender, stirring frequently to avoid overly browning. Then pour in the wine to deglaze the pan, use a wooden utensil to stir the wine, scraping up any bits. Allow the wine to cook off, about 1-2 minutes.
- Meanwhile, in a large bowl, combine the chopped kale, remaining 1 tablespoon of olive oil, and garlic together. Use your hands, fitted with disposable gloves, if desired, to massage the kale. This process is to combine everything and break down the kale before sautéing. You’ll see the kale break down and take on a less tough texture.
- Add the kale into the pan, stir together, and sauté the kale for 2-3 minutes. Then add in the couscous and curry powder. Stir the mixture together for about 30 seconds and then add in 2 cups of water, stirring well to combine.
- Allow the couscous to cook for 8-10 minutes or until tender and most of the water is absorbed, stirring every so often.
- Reduce the heat to low, and add the cooked chicken back into the same pan with any residual juices. Cover the skillet/pan with a lid and let the chicken warm back up for at least 5 minutes. To be precise, check for chicken doneness to reach an internal temperature of at least 165°F when using an internal thermometer.
- Remove the dish from heat and garnish with olives and fresh chopped parsley, if desired. Serve immediately. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.