Tandoori chicken and couscous

Yield: 6 Servings

Measure Ingredient
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
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

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