Yield: 6 Servings
|3||Skinned chicken breast halves; (1-1/2 pounds)|
|3||Skinned chicken thighs; (3/4 pound)|
|3||Skinned chicken drumsticks; (1/2 pound)|
|½ teaspoon||Salt; divided|
|½ teaspoon||Black pepper; divided|
|1 cup||Plain nonfat yogurt|
|1½ tablespoon||Fresh lime juice|
|1½ teaspoon||Ground coriander|
|1 teaspoon||Ground turmeric|
|2 teaspoons||Grated peeled gingerroot|
|¼ teaspoon||Ground red pepper|
|2||Cloves garlic; minced|
|6 cups||Hot cooked couscous|
Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5 ingredients (yogurt through garlic) in a bowl, and stir well. Pour the yogurt mixture over the chicken; cover and marinate in refrigerator for at least 8 hours.
Uncover and sprinkle with paprika. Cover with wax paper, and microwave at high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let stand, covered, 10 minutes. Remove the chicken from dish, and discard yogurt mixture. Yield: 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous).
Serving Ideas : Serve the chicken over hot couscous.
Recipe by: Cooking Light, May 1995, page 125 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 22, 1998