Yield: 4 Servings
|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|
|2 tablespoons||Dried currants|
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