Chicken Thighs with Orzo and Kale

Ingredients:

·         1 1/2 teaspoons dried thyme

 

·         1 1/2 teaspoons ground cumin

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         4 large boneless, skinless chicken thighs

·         2 tablespoons extra-virgin olive oil, divided

·         1 medium onion, sliced

·         8 ounces mushrooms, sliced

·         1 cup whole-wheat orzo pasta

·         2 cloves garlic, minced

·         4 cups kale, stems removed and chopped

·         2 cups reduced-sodium chicken broth
2 tablespoons fresh lemon juice (about a half a lemon) – zest if possible.)

Directions:

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, such as cast-iron, 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, onion, and mushroom to the pan; cook, stirring frequently, until beginning to soften, 3 to 5 minutes.

 

Stir in orzo and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes.

Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.

Pour in broth and any juices from the chicken on the place. Then nestle the chicken into the orzo mixture.

 

 

Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the orzo is tender, about 12 to 15 minutes.

Stir in lemon juice and zest. Serve.