When it comes to poultry I have never really had a need for dark meat or have really cooked much with chicken thighs. Perhaps it’s the gristle or that I can never tell if it’s cooked all the way through, but this recipe has convinced me to keep trying new recipes with chicken thighs. (Thank you, Cooking Light – Annual Recipes, 2008.)
The flavor was awesome, especially if you’re a lover of Indian food. No, there was no curry present, but all the other familiar spices were present.
This recipe is just meat, spices, and couscous (I used whole wheat orzo because that’s what I had). I think next time I’ll add some mushrooms or tomatoes to the couscous mixture. I love veggies and I felt like it needed something else. I chose to make the yogurt sauce first and put it in the frig while I was preparing everything else.
- 1 cup uncooked couscous (I used orzo.)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1/4 tsp ground ginger
- 1/4 tsp ground red pepper
- 1/2 tsp salt, divided
- 8 skinless, boneless chicken thighs (about 1.5 lbs)
- Cooking spray
- 1/4 c chopped fresh cilangro
- 1 tsp bottled minced garlic
- 1 (6 oz) carton plain fat-free yogurt
- Cilantro sprigs (optional)
- Cook couscous according to package directions, omitting salt and fat.
- Combine cumin & next 4 ingredients in a bowl; stir in 1/4 teaspoon salt. Spirnkle spice mixture over chicken. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook6 minutes on ewach side or until done.
- Combine 1/4 teaspoon salt, chopped cilantro, garlic, and yogurt in a bowl, sitrring well. Serve with chicken and couscous. Garnish with cilantro sprigs; if desired.