Salsa Couscous Chicken

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3 cups hot cooked couscous or rice
1 tablespoon oil
¼ cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed if desired
1 cup (I use the whole jar) Old El Paso® Salsa
¼ cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
¾ teaspoon cumin
½ teaspoon cinnamon

Cook couscous as directed on package. 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.  Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.  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.  Stir in almonds. Serve over couscous.

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