Chicken Shakshuka with Kale
Serves 6
Add a little more cooking time if you use bone-in chicken thighs. Or use 2 lb. boneless, skinless chicken breast, cut in half lengthwise.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Kosher salt (to taste)
- Pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 1 (24 ounce) jar shakshuka sauce
- 1 bunch lacinato or curly kale (ribs removed and leaves chopped)
- 1/4 cup mixed Mediterranean olives (pitted)
- 2 tablespoons crumbled feta
Directions
- Pat chicken dry with paper towel. Season on both sides with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken, smooth side down, and cook, undisturbed, until golden brown. Flip over chicken and add shakshuka sauce to pan.
- Cover and simmer 5 minutes. Stir in kale. Cover and cook 5 to 10 minutes, until a probe thermometer inserted in thickest part of chicken registers 165°F.
- Serve warm, sprinkled with olives and feta cheese. Accompany with your favorite cooked grain or crusty bread.
Cook Tips
Chicken breasts and bone-in chicken thighs can also be used, but cooking time will be longer.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 320
- Fat: 15.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 130.0 mg
- Sodium: 500.0 mg
- Carbohydrates: 12.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 7.0 g
- Protein: 33.0 g