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
How to Make It
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.
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