Considered more flavorful and juicy, the dark meat of the chicken is preferred over the white in the Med-rim region. These tender thighs are marinated in yogurt and garlic and spiced with cumin and cilantro.
1 cup sliced onion, separated into rings
1/2 cup chopped fresh cilantro
1/2 cup plain fat-free yogurt
2 tablespoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
8 chicken thighs, skinned (about 3 pounds)
2 teaspoons ground sumac or 1 teaspoon grated lemon rind
How to Make It
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; stir well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate in refrigerator 3 hours, stirring occasionally.
Place chicken and marinade in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle sumac over chicken mixture. Bake at 350° for 35 minutes. Turn chicken over, and bake an additional 35 minutes or until done. Serve over couscous.