LIVE
Rating: 4 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

The yogurt sauce's cooling effect balances the heat of the spiced chicken thighs.

Karen Levin
Recipe by Cooking Light June 2007

Gallery

Credit: Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs, about 1/4 cup yogurt mixture, and 1/2 cup couscous)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook couscous according to package directions, omitting salt and fat.

    Advertisement
  • Combine cumin and next 4 ingredients (through pepper) in a bowl; stir in 1/4 teaspoon salt. Sprinkle spice mixture over chicken. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

  • Combine remaining 1/4 teaspoon salt, chopped cilantro, garlic, and yogurt in a bowl, stirring well. Serve with chicken and couscous. Garnish with cilantro sprigs, if desired.

Nutrition Facts

335 calories; calories from fat 31%; fat 11.7g; saturated fat 3.3g; mono fat 4.4g; poly fat 2.7g; protein 32.6g; carbohydrates 22.5g; fiber 1.5g; cholesterol 100mg; iron 2.2mg; sodium 425mg; calcium 111mg.
Advertisement