Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Skinned chicken breast halves; (1-1/2 pounds) |
| 3 \N | Skinned chicken thighs; (3/4 pound) |
| 3 \N | 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 \N | Cloves garlic; minced |
| ½ teaspoon | Paprika |
| 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