Salsa Couscous Chicken

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

Bake-Off® Contest 38, 1998

Seattle, Washington

cups hot cooked couscous or rice

tablespoon oil

1/4

cup coarsely chopped almonds

garlic cloves, minced

chicken thighs, skin removed

cup Old El Paso™ Salsa

1/4

cup water

tablespoons dried currants or raisins

tablespoon honey

3/4

teaspoon cumin

1/2

teaspoon cinnamon

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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.