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Salsa Couscous Chicken

Salsa Couscous Chicken
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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.

Prep Time:
30 Min
Total Time:
Makes:
4 servings
Pillsbury Bake-Off
Ellie Mathews
Seattle, WA
Bake-Off® Contest 38, 1998
$1,000,000 Grand Prize Winner
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INGREDIENTS
3cups hot cooked couscous or rice
1tablespoon oil
1/4cup coarsely chopped almonds
2garlic cloves, minced
8chicken thighs, skin removed
1cup Old El Paso® Salsa
1/4 cup water
2tablespoons dried currants or raisins
1tablespoon honey
3/4teaspoon cumin
1/2teaspoon 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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