Ingredients

The following ingredients have 5 Servings
  • Extra virgin olive oil, such as Colavita   
  • 1 chicken cut into 6 pieces
  • Kosher salt
  • Freshly cracked black pepper
  • 1 (15-ounce) can chickpeas
  • 1 (15-ounce) can whole tomatoes, crushed with your hands
  • ½ cup chicken broth
  • 1 red onion, sliced thinly
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 cup pitted and chopped kalamata olives
  • 3 cups finely chopped kale
  • Packaged couscous prepared according to package directions
  • Garnish: thinly sliced lemon, chopped flat leaf parsley

Instruction

  • Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.   Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes. While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers and olives. Stir in chopped kale. Season with salt and pepper. Turn chicken pieces over and distribute chickpea mixture around chicken. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly. Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.