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.
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's Tip:
- 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 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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Ratings and Reviews
“Easy and delicious!!!”