Roasted Chicken Thighs with Chermoula Yogurt and Zucchini, Piquillo Pepper & Israeli Cous Cous Salad
INGREDIENTS
Chicken:
4 boneless chicken thighs
2 T olive oil
Salt and pepper, to taste
Chermoula Yogurt:
1 t ground cumin
1 t paprika
1/2 t ground coriander
1/4 t ground cayenne pepper
1/2 t ground black pepper
1/4 C olive oil
1/2 C chopped parsley
1/2 C chopped cilantro
1 C Greek yogurt
1/4 C water
Salt, to tast
Zucchini, Piquillo Pepper & Israeli Cous Cous Salad:
1/2 pound dried Israeli cous cous
2 T olive oil
2 C, 1-inch diced zucchini
1 C julienned piquillo peppers
2 t minced garlic
2 t chopped fresh oregano
1 T chopped fresh parsley
1 T + 1 t red wine vinegar
2 T extra virgin olive oil
DIRECTIONS
Chicken:
Preheat oven to 400 degrees F. Season chicken with salt and pepper to taste, then rub with olive oil.
Place the chicken on a lined baking pan and bake until skin is golden brown and chicken is cooked
through - approximately 45 minutes.
Chermoula Yogurt:
In a small sauce pan add olive oil, cumin, paprika, coriander, cayenne pepper and black pepper, and heat
on low heat until hot but not boiling or simmering - about 140 degrees F. Remove from the heat and let
steep for 10 minutes. After, add spice and oil mix to the yogurt in a mixing bowl, then parsley, cilantro
and water. Whisk the ingredients together and season to taste with salt.
Zucchini, Piquillo Pepper and Israeli Cous Cous Salad:
Bring water to a boil in a sauce pan to prepare the cous cous. When placing the cous cous in water, begin
to sauté vegetables. Cook the cous cous until al denté. Add olive oil to a large sauté pan and heat over
medium-high heat. Once hot, add the zucchini and sauté until golden brown and tender. Once tender, add
the garlic and piquillo peppers and cook for 1 minute. Turn off the heat and add the cous cous, vinegar,
extra virgin olive oil, parsley and oregano. Season to taste with salt and pepper, and keep warm until you
are ready to serve.
