Salsa Couscous Chicken

Recipe Ingredients

3 cups	711ml	Hot cooked couscous - or
		Rice and cooked - as directed
		On package
1 tablespoon	15ml	Olive oil - or
		Vegetable oil
1/4 cup	23g / 0.8oz	Almonds - coarsely chopped
2		Garlic cloves - minced
8		Skinless chicken thighs
1 cup	237ml	Chunky salsa - *see note
1/4 cup	59ml	Water
2 tablespoons	30ml	Dried currants
1 tablespoon	15ml	Honey
3/4 teaspoon	3.8ml	Cumin
1/2 teaspoon	2.5ml	Cinnamon

Recipe Instructions

While couscous is cooking, heat oil in large skillet over medium-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; 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 or rice. Serves 4.

Notes: This dish took the grand prize in Pillsbury's Bake-Off (1998). First savory main dish to win the back-off in 18 years. Entree is a North African-style dish that uses a prepared salsa to shorten preparation and cooking time. Complex flavors for few ingredients.

Source:
Ellie Mathews, Seattle for Pillsbury*

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