Salsa Couscous Chicken

By mhatkinson

Ingredients

• 3 cups hot cooked couscous or rice
• 1 tablespoon olive or vegetable oil
• 1/4 cup coarsely chopped almonds
• 2 garlic cloves, minced
• 8 chicken thighs, skins removed
• 1 cup salsa (Old El Paso Garden Pepper or Thick 'n Chunky recommended)
• 1/4 cup water
• 2 tablespoons dried currants
• 1 tablespoon honey
• 3/4 teaspoon cumin
• 1/2 teaspoon ground cinnamon

Details

Servings 4

Preparation

Step 1

While couscous is cooking, heat oil until hot in large skillet over medium-high heat. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.

In medium bowl, combine salsa, water, currants, honey, cumin and cinnamon; mix well. Add mixture to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occassionally. Stir in almonds. Serve chicken mixture with couscous.