Spiced Chicken With Chickpea and Cucumber Salad

Spiced Chicken With Chickpea and Cucumber Salad
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.
By June, 2012

Nutritional Information

  • Per Serving
  • Calories 533
  • Fat 33g
  • Sat Fat 7g
  • Cholesterol 140mg
  • Sodium 630mg
  • Protein 43g
  • Carbohydrate 14g
  • Sugar 2g
  • Fiber 4g
  • Iron 4mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

Chicken Thigh
To remove the skin from the chicken thighs quickly, use a paper towel to grip the skin, then pull it up and off.

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