| 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" <cea260@airmail.net> on
Mar 22, 1998
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