Chicken Shakshuka with Kale Recipe

Chicken Shakshuka with Kale

Serves 4-6

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.


  • 8 boneless skinless chicken thighs (about 2 lb.)
  • Salt & Pepper
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 jar Metropolitan Market Shakshuka Sauce
  • 4 - 5 oz ready-to-eat kale or 1 bunch kale, stems removed, leaves chopped
  • Garnish:
  • Olives, feta


  1. Season chicken thighs on both sides with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Add chicken, smooth side down, and cook until golden brown. Turn over chicken and add Shakshuka sauce to pan around chicken.
  3. Cover and simmer for 5 minutes. Stir in kale, cover and cook for 5-10 minutes, until chicken is done (Instant-read thermometer inserted in thickest part of meat registers 165°F.).
  4. Serve warm, sprinkled with olives or feta cheese. Accompany with your favorite cooked rice or grain, or crusty bread.


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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