Recipe: Tandoori Chicken and Couscous

TANDOORI CHICKEN AND COUSCOUS

3 skinned chicken breast halves (1-1/2 pounds)
3 skinned chicken thighs (3/4 pound)
3 skinned chicken drumsticks (1/2 pound)
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
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 cloves garlic, minced
1/2 teaspoon paprika
6 cups hot cooked couscous

Place chicken pieces in a 10x10-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.

WHEN READY TO COOK:
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.

Makes 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous)
Source: Cooking Light magazine, May 1995