Salsa Couscous Chicken
This is the recipe that won Ellie Mathews $1 million in the 1998 Pillsbury Bake-Off. She used Old El Paso Thick & Chunky Salsa.
• 3 cups cooked couscous or rice
• 1 tablespoon olive oil
• ¼ cup coarsely chopped almonds
• 2 garlic cloves, minced
• 8 chicken thighs, skin removed
• 1 cup chunky salsa
• ¼ cup water
• 2 tablespoons dried currants
• 1 tablespoon honey
• ¾ teaspoon cumin
• ½ teaspoon cinnamon
Prepare couscous or rice according to package directions. While it’s cooking, heat oil in large skillet over medium-high heat. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds 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, water, currants, honey, cumin and cinnamon. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender and juices run clear. Stir in almonds. Serve over couscous. Makes 4 servings.
Tags: chicken, couscous, salsa
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