Recipe for Tandoori Chicken and Couscous 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 x Skinned chicken breast halves, (1-1/2 pounds)
3 x Skinned chicken thighs, (3/4 pound)
3 x Skinned chicken drumsticks, (1/2 pound)
1/2 tsp Salt, divided
1/2 tsp Black pepper, divided
1 cup Plain nonfat yogurt
1/2 tbl Fresh lime juice
1/2 tsp Ground coriander
1 tsp Ground turmeric
2 tsp Grated peeled gingerroot
1/4 tsp Ground red pepper
2 x Cloves garlic, minced
1/2 tsp Paprika
Instructions:
Instructions: Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5 ingredients (yogurt through garlic) in a bowl, and stir well. Pour the yogurt mixture over the chicken; cover and marinate in refrigerator for at least 8 hours.

Uncover and sprinkle with paprika. Cover with wax paper, and microwave at high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let stand, covered, 10 minutes. Remove the chicken from dish, and discard yogurt mixture.

Yield: 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous).

Serving Ideas : Serve the chicken over hot couscous.

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