Recipe - Tandoori Chicken And Couscous

3 Skinned chicken breast
halves; (1One half pounds)
3 Skinned chicken thighs; (3/4
pound)
3 Skinned chicken drumsticks;
(One half pound)
One half teaspoon Salt; divided
One half teaspoon Black pepper; divided
1 cup Plain nonfat yogurt
1 One half tablespoon Fresh lime juice
1 One half teaspoon Ground coriander
1 teaspoon Ground turmeric
2 teaspoon Grated peeled gingerroot
One fourth teaspoon Ground red pepper
2 Cloves garlic; minced
One half teaspoon Paprika
6 cup Hot cooked couscous

Place chicken pieces in a 10 x 10inch casserole dish, and sprinkle with
One fourth teaspoon salt and One fourth 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 halfturn after 9 minutes. Let
stand, covered, 10 minutes. Remove the chicken from dish, and discard
yogurt mixture. Yield: 6 servings (serving size: 1 chicken breast half and
1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous).

Serving Ideas : Serve the chicken over hot couscous.

Recipe by: Cooking Light, May 1995, page 125

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 22, 1998