| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 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" <[email protected]> on Mar 22, 1998
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