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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic and garam masala. Transfer the yogurt mixture to a large resealable plastic bag and add the chicken, being sure to coat each piece. Refrigerate for at least 1 hour or overnight.

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  • Preheat the oven to 425 degrees . Place the chicken on a foil-lined rimmed baking sheet, season with salt and roast until juices run clear, about 45 minutes. Let the chicken stand for 5 minutes before serving.

  • Meanwhile, in a medium saucepan, bring 1-1/2 cups salted water to a boil. Remove from the heat and stir in the couscous and dates. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the toasted almonds and parsley. Serve with the chicken.

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