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Salsa Couscous Chicken |
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Serves: 4 Print this RecipeEllie Mathews - Seattle, Washington Bake-Off® Contest 38, 1998 Grand Prize Winner Currants and cinnamon lend a spicy-sweet flavor to this swinging salsa-style chicken dish. It is served with couscous, a Mediterranean favorite that is becoming increasingly popular in North America. 1 tablespoon olive oil or vegetable oil 1/4 cup coarsely chopped almonds 2 garlic cloves, minced 8 chicken thighs, skin removed 1 cup salsa 1/4 cup water 2 tablespoons dried currants or raisins 1 tablespoon honey 3/4 teaspoon cumin 1/2 teaspoon cinnamon 3 cups hot cooked couscous or rice Heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once. In medium bowl, combine salsa and all remaining ingredients except couscous; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous. Nutrition Per Serving: Calories 490; Protein 34g; Carbohydrate 46g; Fat 19g; Sodium 560mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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