The recipe for the Greek couscous can be found in the Complete Cooking Light Cookbook on page 259. I did not use red onion, used zucchini in place of cucumber and doubled the couscous amount.
The yogurt marinade for the chicken, which we used thighs, is simply plain yogurt combined with fresh cilantro, minced garlic and [...]
Archive for the ‘fowl’ Category
Greek Yogurt-Marinated Chicken with Greek Couscous
Posted in Mediterranean, fowl, tagged bbq, chicken, couscous, greek on July 18, 2008 | No Comments »
Indian-spiced Chicken thighs with Yogurt Sauce
Posted in Near-Eastern, fowl, tagged chicken, Indian, yogurt on June 22, 2008 | No Comments »
Recipe found on page 242 of the June 2007 Cooking Light. It’s listed as one of their superfast recipes and it really is. Simply rub on the spice, bbq the thighs, and while you’re doing that, couscous takes all of five minutes and same with the yogurt sauce, which only contains three ingredients. Serve with [...]
Jamaican Spiced Chicken
Posted in Latin, fowl, tagged avocado, Caribbean, chicken, pineapple on May 8, 2008 | No Comments »
Page 264 in the May 2005 issue of Cooking Light. The main modification was the use of about a cup of plain, nonfat yogurt with the rub, making a marinade instead. And we inadvertently marinated it overnight. However, this made it very flavorful and tender. We had rice and a fresh pineapple and avocado salad, [...]
Chicken Tetrazzini
Posted in fowl, pasta, tagged cassarole, chicken on April 11, 2008 | No Comments »
Page 180 from the April 2006 issue of Southern Living. Basically a baked pasta casserole. I used two 10 oz cans of canned chicken as opposed to four cups of fresh. I also used 8 oz sliced fresh mushrooms instead of a 6 oz jar. The only other modifications was lightening up everything. I.e. all [...]
Chicken with Lime Sauce
Posted in fowl, tagged chicken, lime, potatoes on April 9, 2008 | No Comments »
Page 166 of the April 2006 Cooking Light. It’s actually a menu including Cumin Roasted Jo-Jo’s and green beans. The Jo-Jo’s ended up taking about 35 minutes, but we also used 3 large baking potatoes. Also used chicken thighs instead of breasts. The flavor was a bit hard to pinpoint. Maybe a sort of Caribbean [...]
