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Middle Eastern Baked Chicken Thighs with Couscous


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.

Yield

Makes 6 servings

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 cup lemon juice
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1-1/3 cups uncooked couscous
2 medium zucchini
1/2 cup (4 ounces) crumbled feta cheese

Preparation

  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.
  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.
  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.

Nutritional Information

Sodium 272 mg
Protein 23 g
Fiber 7 g
Carbohydrate 37 g
Cholesterol 66 mg
Saturated Fat 5 g
Total Fat 10 g
Calories from Fat 28 %
Calories 335

Dietary Exchange

Meat 2-1/2
Vegetable 1
Starch 2
Fat 1/2

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