Photo by Carnelian Cooks
INGREDIENTS
Yogurt Chicken :
~ 10 – 12 pieces of chicken, boneless skinless thighs
1 ½ cups goat’s milk yogurt (substitute greek yogurt if preferred)
½ lemon, zested
1 lemon, juiced
¼ cup extra virgin olive oil
3 cloves garlic, microplaned
1 tsp dried turmeric
1 tsp dried coriander
2 tsp dried cumin
salt & pepper, to taste
fresh parsley, for garnish
lemon wedges, for garnish
Mediterranean Couscous Salad :
2 cups pearl couscous, cooked
1 cup cherry tomatoes, quartered
1 cup cucumber, finely diced
½ small red onion, finely diced
¼ cup dried dates, finely chopped
¼ cup feta, crumbled
¼ cup kalamata olives, pitted & quartered
1 tbsp fresh parley, finely chopped
1 tbsp fresh mint, finely chopped
Mediterranean Couscous Salad Dressing :
¼ cup extra virgin olive oil
1 small lemon, zested and juiced
1 clove of garlic, microplaned
½ tsp dried cumin
salt & pepper, to taste
METHOD :
In a large bowl add the yogurt, lemon zest, lemon juice, olive oil, garlic, turmeric, coriander, cumin, salt, and pepper. Whisk until ingredients are combined. Remove one cup of the marinade, cover, and set aside in the refrigerator.
Add the chicken to the bowl of yogurt marinade, making sure to cover each piece. Cover the bowl with plastic wrap and place in the refrigerator for a minimum of four hours, or preferably, overnight.
Cook the pearl couscous according to the packaged instructions. While the couscous is cooking, make the salad dressing. In a medium size bowl add the olive oil, lemon zest, lemon juice, garlic, cumin, salt, and pepper. Mix until ingredients are combined. Set aside at room temperature.
In a large bowl add the cooked couscous, tomatoes, cucumber, onion, dates, feta, olive, parsley, mint, and the salad dressing. Gently mix until ingredients are combined. Set aside at room temperature.
Preheat the grill to the highest setting. Once the grill has reached peak temperature, add the chicken. Cook the chicken on one side for 6 – 8 minutes. Then flip and cook for another 6 – 8 minutes. Brush the cooked side of the chicken with the reserved marinate while still on the grill. Allow the chicken to rest for 10 – 15 minutes before slicing.
Assemble each plate with a few large scoops of the couscous salad followed by one to two thighs of chicken sliced. Brush the chicken with more marinate, sprinkle with fresh parsley, and add a lime wedge.
This dish is best enjoyed with a cold glass of Raeburn Chardonnay!