Indian Spiced Chicken, Chickpeas, And Couscous
|Skinless chicken thighs||2 1⁄2 Pound (10 In Number)|
|Plain yogurt||1 Cup (16 tbs)|
|Tandoori paste||2 Tablespoon (Or Spices)|
|Garlic/1 teaspoon garlic paste||1 Clove (5 gm), minced|
|Hot water||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Couscous||1 Cup (16 tbs)|
|Canned chickpeas||16 Ounce, drained, rinsed (1 Can)|
|Packed cilantro leaves||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 375 Â°F.
2. With a sharp paring knife, slash the chicken thighs in several places, going down to the bone. Set the chicken in a baking pan. Combine the yogurt, tandoori mixture, and garlic and pour it over the chicken. Turn the chicken in the mix several times to thoroughly cover it. Bake, uncovered, for 30 minutes.
3. While the chicken is baking, combine the hot water, orange juice, 1 teaspoon salt, and the cinnamon in a 2-quart baking dish. Add the couscous, give it a stir with a fork, and let it steep until the couscous has plumped up somewhat, 15 minutes. Stir the chickpeas into the couscous, and dot the top with the butter. Cover the dish and set aside.
4. Turn the chicken pieces over, and return the baking pan to the oven. Set the couscous in the oven as well. Increase the heat to 450Â°F, and bake until the chicken is done and the couscous and chickpeas are heated through, another 30 minutes. While these are cooking, chop the cilantro.
5. Place the couscous and chickpeas in individual deep bowls, and top with the chicken and pan juices. Sprinkle with the cilantro, and add a spoonful of sour cream if you wish.