- 3 Cups 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 Tablespoons dried currants or raisins
- 1 Tablespoon honey
- 3/4 Teaspoons cumin
- 1/2 Teaspoon cinnamon
Cook couscous as directed on package.
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.
Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
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.
Stir in almonds. Serve over couscous.