Chicken Shakshuka with Kale Recipe

Chicken Shakshuka with Kale

Serves 4 to 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.


  • 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


  1. Pat chicken dry with paper towel. Season on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. Serve warm, sprinkled with olives and feta cheese. Accompany with your favorite cooked grain or crusty bread.
  5. Cook's Tip:
  6. Chicken breasts and bone-in chicken thighs can also be used, but cooking time will be longer.


Amount Per Serving (based on 6 servings)
Calories: 320
Fat: 15 g
Saturated Fat: 1 g
Cholesterol: 130 mg
Sodium: 500 mg
Carbohydrates: 12 g
Fiber: 3 g
Sugar: 7 g
Protein: 33 g
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“Easy and delicious!!!”

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