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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is my all time favorite chicken recipe. It has an exotic flavor from simple ingredients around the house. Everyone I serve it to, loves it. Original recipe won the Pillsbury Bake-Off, but I've tweaked here and there. You can tweak it also: use chicken thighs instead of breasts, vary the degree of the salsa, etc. It's best served over couscous. Ingredients:
2 tablespoons oil |
1/4 cup almonds, slivered |
2 garlic cloves, minced |
4 -6 boneless skinless chicken breasts |
1 1/2 cups salsa |
1/4 cup water |
dried currant, to taste (or raisins) |
1 tablespoon honey |
3/4 teaspoon cumin |
3/4 teaspoon cinnamon |
couscous, if desired |
Directions:
1. Heat oil in skillet over med-high heat. Add almonds and cook to brown. Remove and reserve them for later.
2. Add chicken to skillet and brown on each side (about 5-6 minutes). Add the garlic in during the last minute of the cooking.
3. In bowl, combine salsa and all remaining ingredients; mix well.
4. In baking dish, pour 1/2 salsa mixture into bottom. Layer the chicken and garlic evenly over the mixture. Pour the rest of the salsa over the chicken.
5. Cover with foil and bake in pre-heated oven at 350°F for 20 minutes (or until chicken is cooked throughout).
6. Sprinkle chicken with browned almonds and serve over cooked couscous.
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