Salsa Couscous Chicken

(99)
11 reviews.
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

Ingredients

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
teaspoon cumin
1/2
teaspoon cinnamon

Directions

  1. 1 Cook couscous as directed on package.
  2. 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. 3 Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
  4. 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. 5 Stir in almonds. Serve over couscous.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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