Tandoori Chicken with Date-nut Couscous

Any cut of chicken works in this Indian-inspired dish.

Ingredients:

• 1 cup whole milk yogurt


• ½ lemon, juiced


• 2 tablespoon finely chopped fresh ginger


• 1 clove garlic, minced


• 2 teaspoons garam masala


• 4 chicken breasts, boneless and skinless


• 1 cup couscous


• ⅓ cup chopped pitted dates


• ½ cup sliced almonds, toasted


• ¼ cup chopped fresh parsley


• 1 teaspoon Coriander


• 1 teaspoon Cumin


• 1 teaspoon Turmeric


• 1 teaspoon sweet paprika


• ½ teaspoon cayenne pepper


• 1 pinch ground cloves


• ½ teaspoon cinnamon


• 6 drops red food coloring

Directions:
1. In a medium bowl, stir together the yogurt, lemon juice, ginger, coriander, cumin, turmeric, sweet paprika, cayenne pepper, ground cloves, cinnamon, food coloring, 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.

2. Turn the oven to broil. Place the chicken on broiling pan, season with salt and cook on each side about 5-6 minutes, until internal temp is 160º.

3. 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.

(Serves 4)