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| 3 | Skinned chicken breast halves; (1-1/2 pounds) |
| 3 | Skinned chicken thighs; (3/4 pound) |
| 3 | Skinned chicken drumsticks; (1/2 pound) |
| 1/2 Teelöffel | salt divided |
| 1/2 Teelöffel | black pepper divided |
| 1 Tasse | yogurt plain, nonfat |
| 1 1/2 Esslöffel | lime juice fresh |
| 1 1/2 Teelöffel | coriander ground |
| 1 Teelöffel | turmeric ground |
| 2 Teelöffel | Grated peeled gingerroot |
| 1/4 Teelöffel | red pepper ground |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | paprika |
| 6 Tasse | Hot cooked couscous |
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Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5 ingredients (yogurt through garlic) in a bowl, and stir well. Pour the yogurt mixture over the chicken; cover and marinate in refrigerator for at least 8 hours.
Uncover and sprinkle with paprika. Cover with wax paper, and microwave at high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let stand, covered, 10 minutes. Remove the chicken from dish, and discard yogurt mixture. Yield: 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous).
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