Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Since the chicken marinates overnight, all you need to do when you get home from work is preheat the broiler and start cooking the chicken. In the meantime, you can make the couscous.

Recipe by Cooking Light May 2001

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Yield:
2 servings (serving size: 2 thighs and 1 cup couscous)
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Ingredients

Ingredient Checklist

Directions

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  • To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.

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  • Preheat broiler.

  • Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.

  • To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.

Nutrition Facts

490 calories; calories from fat 19%; fat 10.5g; saturated fat 2.5g; mono fat 3.1g; poly fat 3g; protein 53.9g; carbohydrates 42.5g; fiber 2.5g; cholesterol 189mg; iron 3.8mg; sodium 746mg; calcium 61mg.
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