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Categories:Viewed: 87 - Published at: 5 years ago
Ingredients
- 3 C. hot couscous or rice (cooked as directed on package)
- 1 T. olive or vegetable oil
- 1/4 C. coarsely chopped almonds
- 2 garlic cloves, minced
- 8 chicken thighs, skin removed
- 2 C. chunky salsa
- 1/4 C. water
- 2 T. dried currants
- 1 t. honey
- 1/2 t. cumin
- 1/2 t. cinnamon
Method
- 1. While couscous or rice is cooking, heat oil in large skillet over medium high heat until hot.
- 2. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon and set aside.
- 3. Add garlic to skillet and cook and stir for 30 seconds.
- 4. Add chicken, cook 4 to 5 minutes or until browned, turning once.
- 5. In medium bowl combine salsa and all remaining ingredients, mix well.
- 6. Reduce heat to medium; cover and cook, stirring occasionally for 20 minutes or until chicken is fork tender and juices run clear.
- 7. Stir in almonds and serve chicken mixture over couscous or rice.
