Salsa couscous chicken

Yield: 4 Servings

Measure Ingredient
3 cups Hot cooked couscous or rice; (cooked as directed on package)
1 tablespoon Olive or vegetable oil
¼ cup Coarsely chopped almonds
2 \N Garlic cloves; minced
8 \N Chicken thighs; skin removed
1 cup Old El Paso Garden Pepper or Thick 'n Chunky Salsa
¼ cup Water
2 tablespoons Dried currants
1 tablespoon Honey
¾ teaspoon Cumin
½ teaspoon Cinnamon
\N 4 servings

Here is the $1 Million Grand Prize Winner - 1998 Pillsbury Bake-Off. Recipe by: Ellie Mathews, Seattle, Washington Sorry, I didn't format it, but I did make it - really easy and really good.

I used olive oil, rice, my own salsa, and dried cranberries instead of the currants (because I had the cranberries and not the currants). I didn't remove the skin (hanging my head!) Next time I make this, I will probably pop it in the crockpot after I brown the chicken.

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. 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 and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.

Stir in almonds. Serve chicken mixture with couscous.

Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on Feb 25, 1998

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