Tandoori Chicken and Couscous

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1 1/2 tb Fresh lime juice
1 1/2 ts Ground coriander
3 Skinned chicken drumsticks
1 ts Ground turmeric
1/2 ts Paprika
3 Skinned chicken thighs
1/4 ts Ground red pepper
3 Skinned chicken breast
2 ts gingerroot; Grated peeled
1/2 ts Black pepper; divided
1/2 ts Salt; divided
2 Garlic; minced
1 c Plain nonfat yogurt
6 c cooked couscous; Hot

Original recipe makes 6



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. 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 recipelu-digest by "Christopher E. Eaves" on Mar 22, 1998

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