Tandoori Chicken and Couscous
Categories: PoultryServes: 6 Servings
Ingredients:
- 3 Skinned chicken breast
- -halves; (1-1/2 pounds)
- 3 Skinned chicken thighs; (3/4
- -pound)
- 3 Skinned chicken drumsticks;
- -(1/2 pound)
- 1/2 ts Salt; divided
- 1/2 ts Black pepper; divided
- 1 c Plain nonfat yogurt
- 1 1/2 tb Fresh lime juice
- 1 1/2 ts Ground coriander
- 1 ts Ground turmeric
- 2 ts Grated peeled gingerroot
- 1/4 ts Ground red pepper
- 2 Cloves garlic; minced
- 1/2 ts Paprika
- 6 c Hot cooked couscous
Instructions:
Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with
1/4 teaspoon salt and 1/4 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"
Mar 22, 1998
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