Golden Chicken and Chickpea Couscous
Chicken is marinated in seasoned yogurt for this recipe. The couscous side dish is excellent with the chicken but try serving it with lamb or pork next time.
- 1/2 cup whole-milk yogurt
- 2 tablespoons fresh lime juice, plus wedges
- 1 1/2 tablespoons minced garlic
- 1 teaspoon curry
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts, each cut diagonally crosswise into 4 pieces
- 1 tablespoon olive oil, plus additional for pan
- 2 cups chopped onion
- 1 3/4 cups chicken broth
- 1 cinnamon stick
- 2 cups couscous
- 1 cup golden raisins
- 1 cup chopped fresh cilantro
- 1 15 1/2ounce can chickpeas, rinsed and drained
- 3/4 pound zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
- Salted peanuts, chopped
1. Whisk yogurt, juice, 1/2 tablespoon garlic, the curry, 1/2 teaspoon cumin, and the ginger together in a bowl. Place in a large resealable plastic bag with chicken and seal, turning until chicken is coated. Marinate chicken, chilled, at least 1 hour or up to 2 hours.
2. Preheat oven to 425 degree F and lightly oil a shallow ovenproof 4-quart pan with lid.
3. Heat oil in a 4-quart saucepan over moderate heat; add onion and cook until softened, about 2 minutes. Add remaining 1 tablespoon garlic and 1/2 teaspoon cumin; cook, stirring, 1 minute. Stir in broth, 1/2 cup water, and the cinnamon stick; bring to boil. Stir in couscous, then immediately remove pan from heat and cover. Let stand for 5 minutes; uncover and stir in raisins and cilantro.
4. Toss couscous mixture with chickpeas and zucchini in prepared pan. Pour 1/2 cup water over top. Remove chicken from marinade (discard marinade) and place in a single layer over couscous. Season chicken with salt and pepper; bake, covered, in middle of oven until chicken is cooked through, 30 to 35 minutes. Sprinkle with nuts and serve with lime wedges on the side. Makes 6 to 8 servings.
- Servings Per Recipe 6
- Fat, total(g)7,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet