Tandoori Chicken and Couscous

recipe

Yield:

6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 17 %
Fat 7.4 g
Satfat 1.9 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 35.7 g
Carbohydrate 44.3 g
Fiber 2.1 g
Cholesterol 84 mg
Iron 2.5 mg
Sodium 307 mg
Calcium 94 mg

Ingredients

3 skinned chicken breast halves (about 1 1/2 pounds)
3 skinned chicken thighs (about 3/4 pound)
3 skinned chicken drumsticks (about 1/2 pound)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup plain nonfat yogurt
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons grated peeled gingerroot
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/2 teaspoon paprika
6 cups hot cooked couscous

Preparation

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. Serve the chicken over hot couscous.

Norma Schonwetter,

Cooking Light

May 1995
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