Chicken With Salsa and Couscous |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I made this using Pace Picante Sauce but any salsa will do, I also added in 2 teaspoons crushed red chili flakes for some heat. Ingredients:
3 cups hot cooked rice or 3 cups couscous |
2 tablespoons olive oil |
1/4 cup coarsely chopped almonds |
2 tablespoons fresh minced garlic |
8 chicken thighs, preferably with skin removed |
1 cup thick 'n chunky salsa |
1/4 cup water |
3 -4 tablespoons dried currants (or to taste) |
1 tablespoon honey |
3/4 teaspoon cumin |
1/2 teaspoon cinnamon |
Directions:
1. While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
2. Add in almonds; cook 1-2 minutes or until golden brown.
3. Remove almonds from skillet with slotted spoon; set aside.
4. Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
5. In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
6. Add to chicken; mix well.
7. Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
8. Stir in almonds.
9. Serve chicken with cooked coucous or rice.
|
|