Authentic Middle Eastern Baked Chicken Thighs with Couscous - Easy Recipe

INGREDIENTS

6 boneless skinless chicken thighs (about 1-1/2 pounds) 1/4 cup lemon juice 6 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon dried thyme 1/2 teaspoon ground cinnamon 1/4 teaspoon ground red pepper 1‑1/3 cups uncooked couscous 2 medium zucchini 1/2 cup (4 ounces) crumbled feta cheese

PREPARATION:

1. Preheat oven to 425°F. Place chicken thighs in large ovenproof casserole. Combine lemon juice, garlic, cumin, paprika, thyme, cinnamon and ground red pepper in small bowl. Pour over chicken; turn to completely coat. Cover; bake 25 minutes. Remove cover; bake 15 to 20 minutes more or until chicken is no longer pink in center.
2. Meanwhile, cook couscous according to package directions. Slice zucchini in half lengthwise; then slice thinly crosswise. Place in microwavable container. Cover; microwave on HIGH 4 minutes or until crisp-tender, stirring halfway through cooking.
3. To serve, shred chicken into large pieces; mix with pan juices. Transfer couscous to large serving bowl. Spoon chicken and pan juices over couscous. Arrange zucchini around the edge. Sprinkle with feta cheese.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Sodium 272 mg Protein 23 g Fiber 7 g Carbohydrate 37 g Cholesterol 66 mg Saturated Fat 5 g Total Fat 10 g Calories from Fat 28 % Calories 335 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1 Starch 2 Fat 1/2