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Salsa Couscous Chicken

salsa couscous chicken Entree
Salsa Couscous Chicken
  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

There will be no more complaints about plain old chicken! Fruit, nuts and spice make a honey of a main dish.

Updated April 23, 2014
Bake-Off® Contest 38, 1998
Ellie Mathews
Seattle, Washington

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

Steps

  • 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.
 

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
490
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
4g
20%
Cholesterol
100mg
33%
Sodium
540mg
23%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
12%
Sugars
11g
Protein
34g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
3 Starch; 3 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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