Salsa Couscous Chicken

Salsa Couscous Chicken
4.5 from 2 ratings
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There will be no more complaints about plain old chicken! Fruit, nuts and spice make a honey of a main dish.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1998.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
4
servings
Ingredients
  • 3 cup hot cooked couscous or rice
  • 1 tablespoon oil
  • 1/4 cup coarsely chopped almonds
  • 2 garlic cloves, minced
  • 8 chicken thighs, skin removed
  • 1 cup old el paso salsa
  • 1/4 cup water
  • 2 tablespoon dried currants or raisins
  • 1 tablespoon honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
Directions
  1. Cook couscous as directed on package.
  2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.
  3. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
  4. In small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally.
  5. Stir in almonds. Serve over couscous.
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