To Try: Spicy Marinated Chicken & Couscous

from Cooking Light, 2001, via myrecipes.com
Chicken:
1/4 cup plain fat-free yogurt
2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
4 (4-ounce) skinless, boneless chicken thighs
Cooking spray
Couscous:
1 cup fat-free, less-sodium chicken broth
3/4 cup uncooked couscous
2 tablespoons currants
1 tablespoon sliced green onion tops
1/4 teaspoon black pepper
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.

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.

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Published in: on January 22, 2016 at 11:01 am  Leave a Comment  

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