Broiled Tandoori-Style Chicken With Almonds and Couscous

A flavorful and aromatic dish featuring tender chicken thighs marinated in a tangy yogurt-spice blend, broiled to perfection and served alongside almond-infused couscous. This tandoori-style recipe brings together bold flavors and textures for a satisfying meal.

Ingredients:

4 bone-in, skin-on chicken thighs
1/2 cup plain yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
Salt, to taste
1/4 cup sliced almonds
1 cup couscous
1 1/4 cups chicken broth
Fresh cilantro leaves, for garnish

Instructions:

Put garlic, ginger, paprika, cumin, coriander, turmeric, cayenne pepper, and salt in a bowl

Add the lemon juice and mix it all together

Put the chicken thighs in the bowl and cover them well with the marinade

Put it in the fridge with the lid on for at least an hour, or overnight for the best results

Warm the broiler up to high

Take the chicken out of the marinade and put it on a broiler pan

Shake off any extra marinade

Broil the chicken for 6 to 8 minutes on each side, or until it's fully cooked and has a nice char

While the chicken is cooking, follow the directions on the package for making couscous, but use chicken broth instead of water

In a dry skillet over medium heat, toast the almond slices for about 34 minutes, until they are golden brown and smell good

Serve grilled chicken with couscous that has almonds in it and fresh cilantro leaves on top

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