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Salsa Couscous Chicken




Source of Recipe


Pillsbury


List of 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


Recipe



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.