Roasted Chicken and Beets With Couscous and Yogurt Sauce

Roasted Chicken and Beets With Couscous and Yogurt Sauce
Yunhee Kim
Toss the chicken with cumin, paprika, and olive oil before roasting to add Moroccan flair.

Get the recipe for Roasted Chicken and Beets With Couscous and Yogurt Sauce.
Serves 4
preparation
10
minutes
cooking
50
minutes

Ingredients

2 1/4
pounds
chicken drumsticks and thighs (8 total)
1 1/2
teaspoons
ground cumin
1 1/2
teaspoons
paprika
3
tablespoons
olive oil
kosher salt and black pepper
2
pounds
beets, peeled and cut into 1/2-inch wedges
1
cup
couscous
3/4
cup
plain yogurt
1
tablespoon
fresh lime juice, plus wedges for serving
1
tablespoon
chopped fresh cilantro

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes.
  2. Meanwhile, cook the couscous according to the package directions.
  3. In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.

 

Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 612
  • Fat 23 g
  • Sat Fat 5 g
  • Cholesterol 131 mg
  • Sodium 638 mg
  • Protein 48 g
  • Carbohydrate 53 g
  • Sugar 14 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 139 mg
What does this mean? See Nutrition 101.