Tandoori Chicken And Couscous

Recipe 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 teaspoon	2.5ml	Salt - divided
1/2 teaspoon	2.5ml	Black pepper - divided
1 cup	237ml	Plain nonfat yogurt
1 1/2 tablespoons	22ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Ground coriander
1 teaspoon	5ml	Ground turmeric
2 teaspoons	10ml	Grated peeled gingerroot
1/4 teaspoon	1.3ml	Ground red pepper
2		Garlic - minced
1/2 teaspoon	2.5ml	Paprika
6 cups	1422ml	Hot cooked couscous

Recipe 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).

Source:
Cooking Light, May 1995, page 125

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