Chicken thighs with couscous & kale from EatingWell Magazine, Nov/Dec 2013 (page 46)

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Notes about this recipe

  • mharriman on June 20, 2019

    Healthy and flavorful Mediterranean/MidEastern main. I really like that everything cooks on the stove in one cast iron skillet. I used a leek and large shallot instead of a regular yellow onion since I had these and they needed to be used up. I also used a cup and a half instead of two cups of broth as suggested from reviews on the Eating Well website. That liquid amount was perfect. My husband and I don’t like kale all that much, but it was good (not the least bit bitter) in this recipe. I think this would have been even more appealing on a cooler or cold autumn/ winter day.

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