AuthorMike EgrieCategoryDifficultyIntermediate
Middle Eastern Chicken Meal
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 packages (5.3 ounces each) lemon & cream Greek yogurt
 ¼ cup Moroccan meat and vegetable seasoning
 4 Wholesome Pantry™ bone-in, skin-on chicken thighs (about 1¾ pounds)
 1 box (6 ounces) ShopRite Trading Company™ Mediterranean couscous
 ½ cup ShopRite® golden raisins
 1 tbsp Chopped parsley for garnish (optional)
1

In medium bowl, stir yogurt and seasoning. Place chicken in large zip-top plastic bag; add yogurt mixture and massage to coat. Seal bag, pressing out excess air; refrigerate chicken at least 2 or up to 6 hours.

2

Preheat oven to 425°; line rimmed baking pan with foil. Remove chicken from marinade; discard marinade. Pat with paper towel to remove excess marinade; place chicken, skin-side up, on prepared pan and roast 25 minutes or until internal temperature reaches 165°.

3

Prepare couscous as label directs; transfer to medium bowl, add raisins and toss. Makes about 3 cups.

4

Serve chicken over couscous drizzled with pan drippings and garnished with parsley, if desired.

Chef Tip: Customize this recipe by swapping the chicken with lentils and/or the couscous with pita bread. Prepare lentils as label directs; serve over couscous or pita bread.

Ingredients

 2 packages (5.3 ounces each) lemon & cream Greek yogurt
 ¼ cup Moroccan meat and vegetable seasoning
 4 Wholesome Pantry™ bone-in, skin-on chicken thighs (about 1¾ pounds)
 1 box (6 ounces) ShopRite Trading Company™ Mediterranean couscous
 ½ cup ShopRite® golden raisins
 1 tbsp Chopped parsley for garnish (optional)

Directions

1

In medium bowl, stir yogurt and seasoning. Place chicken in large zip-top plastic bag; add yogurt mixture and massage to coat. Seal bag, pressing out excess air; refrigerate chicken at least 2 or up to 6 hours.

2

Preheat oven to 425°; line rimmed baking pan with foil. Remove chicken from marinade; discard marinade. Pat with paper towel to remove excess marinade; place chicken, skin-side up, on prepared pan and roast 25 minutes or until internal temperature reaches 165°.

3

Prepare couscous as label directs; transfer to medium bowl, add raisins and toss. Makes about 3 cups.

4

Serve chicken over couscous drizzled with pan drippings and garnished with parsley, if desired.

Middle Eastern Chicken Meal
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