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

Step 1: Pat the chicken dry with paper towels. In a large bowl or resealable plastic bag, season the chicken with salt, pepper, smoked paprika, garlic powder, herbs de provence, onion powder, dried oregano, lemon zest, and lemon juice. Add 2 tablespoons of olive oil and massage the spices and oil into the chicken until well-coated.

Step 2: Cover the bowl or seal the bag tightly and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight for best flavor.

Step 3: Heat 1 tablespoon of olive oil and the butter in a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces in batches without overcrowding and sauté until a deep golden crust forms, about 3-4 minutes per side. Transfer cooked chicken to a clean plate and repeat until all chicken is cooked.

Step 4: Reduce heat to medium and add the diced shallot to the pan. Sauté until tender, stirring often. Pour in the white wine to deglaze the pan, scraping up any browned bits and allowing the wine to cook off for 1-2 minutes.

Step 5: In a large bowl, combine chopped kale, 1 tablespoon olive oil, and garlic. Massage the kale with your hands until it softens and breaks down slightly.

Step 6: Add the kale to the skillet and sauté for 2-3 minutes. Stir in the couscous and curry powder for about 30 seconds. Pour in 2 cups of water and stir well to combine.

Step 7: Let the couscous cook for 8-10 minutes, stirring occasionally, until the couscous is tender and most of the water is absorbed.

Step 8: Reduce heat to low and return the cooked chicken with any juices to the skillet. Cover with a lid and warm for at least 5 minutes, ensuring the chicken reaches an internal temperature of 165°F.

Step 9: Remove from heat, garnish with halved olives and fresh parsley if desired, and serve immediately. Enjoy your flavorful skillet chicken with couscous and kale!

Tips & Variations

For extra zest, add a splash of lemon juice just before serving.

Substitute kale with spinach or Swiss chard for a different leafy green texture.

Use chicken breasts if you prefer leaner meat; adjust cooking time accordingly to avoid drying out.

If you don’t have pearl couscous, regular couscous or quinoa can be used as alternatives.

Omit the white wine and use chicken broth for a non-alcoholic version.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and proper marination. If using frozen, thaw overnight in the refrigerator before preparing.

What can I do if I don’t have pearl couscous?

You can replace pearl couscous with regular couscous, quinoa, or even rice. Adjust cooking times and liquid amounts based on the substitute you choose.