INGREDIENTS
3
cups hot cooked couscous or rice
1/4
cup coarsely chopped almonds
8
chicken thighs, skin removed
2
tablespoons dried currants or raisins
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.
High Altitude (3500-6500 ft)
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