Middle Eastern Chicken Thighs with Couscous
Don't forget the FETA! (Steve Roberts)
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- 6 boneless skinless chicken thighs, about 1 1/2 lbs)
- 1/4 cup(s) lemon juice
- 6 clove(s) garlic
- 2 teaspoon(s) cumin, paprika
- 1 teaspoon(s) thyme
- 1/2 teaspoon(s) cinnamon
- 1/4 teaspoon(s) ground red pepper
- 1 1/3 cup(s) uncooked couscous
- 2 medium zucchini, shallots
- 1/2 cup(s) feta cheese
- 425 oven.
- combine lemon juice the red pepper, add a little broth, pour over chicken, turning to coat.
- Cover, bake 20 minutes. Remove cover, bake 10-15 minutes longer.
- Cook couscous.
- Saute zucchini with shallots.
- shred chicken and mix with pan juices
- Serve with zucchini.
- SPRINKLE WITH FETA!!
This recipe is a personal recipe added by SKMealer and has not been tested or endorsed by MyRecipes.
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Middle Eastern Chicken Thighs with Couscous Recipe at a Glance
- COURSE: Main Dishes