Chicken and Vegetables with Minty-Lemon Yogurt Sauce (a.k.a. Challenge Mint)

It's been surprising working through a few of these challenges.  People have really given me ingredients I don't use often (or at all) so it's really forcing me to consider how flavors will go together and get creative with my food.  I'm not a huge mint eater (I used to be picky enough that toothpaste flavors were a problem...).  So this really was a challenge.

I didn't want to put the mint into dessert.  Jeremy and I don't eat a lot of dessert so it would be unusual for me to use it that way.  Instead, I made a variation on the Moroccanish couscous I usually make and incorporated mint and lemon flavors.  It was amazing.  Jeremy couldn't believe how yummy it was (especially since he doesn't like yogurt).

This will definitely be a repeat meal in the future.  It was pretty easy to make and didn't take much time at all. Start to finish I was only in the kitchen for about half an hour.  Once the sauce incorporated into the rest of the food it gave the whole dish a really nice creaminess.  But since it was fat-free yogurt it's a lot healthier than most creamy dishes are.  Don't get scared by the ingredients list... it's really simple to make and is a delicious and healthy meal.  We only ate about half of this recipe tonight and the rest is in the fridge for tomorrow.  Yum.  Thanks Ryan for another great challenge.  :)

Recipe:
6 oz plain non-fat Greek yogurt

1 tablespoon lemon zest

Juice of half a lemon

1 tablespoon honey

1 tablespoon mint, minced

1 pound boneless skinless chicken thighs

1 green bell pepper, diced

1 onion, diced

~1 cup baby carrots, diced

1 tablespoon minced garlic

1 teaspoon lemon zest

1 tablespoon mint, minced

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

2 bay leaves

1 teaspoon cayenne pepper

2 tablespoons tomato paste

2 cups chicken stock

salt and pepper to taste

1 c. water
1 c. cous cous
1 tbs. olive oil

1. Heat a large pot over medium high heat.  Add 2 tbs of olive oil.  Add chicken thighs and brown on both sides.

2. Add curry powder, cumin, paprika, tumeric, bay leaves, cayenne, and tomato paste.  Mix to combine.

3. Add bell pepper, onion, garlic, and carrots.  Stir to coat in the spices. 

4. Add chicken stock.  Place a lid on the pot and bring to a boil.  Simmer until the veggies are tender.  

5. While the pot is simmering, mix the yogurt, 1 tbs. mint, 1 tbs. lemon zest, juice of half a lemon, and 1 tbs. of honey in a small bowl.  Set aside.

6. When the veggies are almost tender, make cous cous.  Bring water and olive oil to a boil.  Add cous cous.  Stir and turn off heat.  Let sit for 4-5 minutes.  Fluff with a fork before serving.

7. When veggies are done, turn off heat.  Add 1 tsp. lemon zest and 1 tbs. minced mint.  Stir to combine.  Adjust salt and pepper to taste.

8. Serve chicken and veggies over cous cous, topped with a dollop of yogurt sauce.