 Middle Eastern Baked Chicken Thighs with Couscous
Makes 6 servings
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Couscous is the pasta of the Middle East. Traditionally, tiny pellets made of semolina flour are alternately steamed and rubbed with oiled hands. This is a time-consuming process that transforms them into fluffy rice-like grains. In this country, quick-cooking couscous is readily available, making it easy to have an authentic Middle Eastern meal.
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Ingredients
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6
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boneless skinless chicken thighs (about 1-1/2 pounds)
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1/4
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cup lemon juice
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6
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cloves garlic, minced
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2
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teaspoons ground cumin
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2
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teaspoons paprika
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1
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teaspoon dried thyme
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground red pepper
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1-1/3
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cups uncooked couscous
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2
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medium zucchini
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1/2
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cup (4 ounces) crumbled feta cheese
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1. Preheat oven to 425°F. Place chicken thighs in large ovenproof casserole. Combine lemon juice, garlic, cumin, paprika, thyme, cinnamon and ground red pepper in small bowl. Pour over chicken; turn to completely coat. Cover; bake 25 minutes. Remove cover; bake 15 to 20 minutes more or until chicken is no longer pink in center.
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2. Meanwhile, cook couscous according to package directions. Slice zucchini in half lengthwise; then slice thinly crosswise. Place in microwavable container. Cover; microwave on HIGH 4 minutes or until crisp-tender, stirring halfway through cooking.
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3. To serve, shred chicken into large pieces; mix with pan juices. Transfer couscous to large serving bowl. Spoon chicken and pan juices over couscous. Arrange zucchini around the edge. Sprinkle with feta cheese.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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335
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Calories from Fat
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28 %
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Total Fat
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10 g
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Saturated Fat
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5 g
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Cholesterol
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66 mg
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Carbohydrate
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37 g
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Fiber
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7 g
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Protein
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23 g
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Sodium
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272 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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2-1/2 Meat
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1/2 Fat
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Printed
from fbnr.com
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