Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light June 1996

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Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

301 calories; calories from fat 28%; fat 9.4g; saturated fat 2.3g; mono fat 3.1g; poly fat 2.2g; protein 45.1g; carbohydrates 7.2g; fiber 1.2g; cholesterol 179mg; iron 4.8mg; sodium 364mg; calcium 126mg.
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