adnohr food

Here's one that has been in my repertoire for a long time, and is always good.

Sometimes I use breast meat instead of thighs, if that's what I have on hand. In that case, I have to adjust the cooking time so it's not too dry.

I also use whatever dried fruit I have on hand for the couscous. The last time I made it, I used dried
cranberries, and it was delicious.

I usually use a 5 oz container of Total 0% Fat Free Greek Yogurt, since it's a handy size.

Spicy Yogurt-Marinated Chicken with Couscous

Source: Cooking Light May 2001

1/2 cup plain fat-free yogurt
2 teaspoons lemon rind -- grated
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
4 skinless boneless chicken thighs
cooking spray

FOR COUSCOUS
1 cup fat-free chicken broth
3/4 cup couscous -- uncooked
2 tablespoons currants
1 tablespoon green onion tops -- sliced
1/4 teaspoon black pepper

To prepare chicken, combine first 11 ingredients in large zip-lock bag. Seal
and marinate in refrigerator 24 hours, turning occasionally. Remove chcken
from bag; discard marinade.

Preheat broiler. Place chicken on broiler pan coated with cooking spray.
Broil 4 inches from heat for 10 min. or until meat thermometer registers
180.

To prepare couscous, bring broth to boil in medium saucepan; gradually stir
in couscous. remove from heat; cover & let stand for 5 min. Fluff with
fork. Stir in currants, onions and pepper.