Recipe - Salsa Couscous Chicken

3 cup Hot cooked couscous or rice;
(cooked as directed on
package)
1 tablespoon Olive or vegetable oil
One fourth cup Coarsely chopped almonds
2 Garlic cloves; minced
8 Chicken thighs; skin removed
1 cup Old El Paso Garden Pepper or
Thick 'n Chunky Salsa
One fourth cup Water
2 tablespoon Dried currants
1 tablespoon Honey
Three fourths teaspoon Cumin
One half teaspoon Cinnamon

Here is the $1 Million Grand Prize Winner 1998 Pillsbury BakeOff. Recipe
by: Ellie Mathews, Seattle, Washington

Sorry, I didn't format it, but I did make it really easy and really good.
I used olive oil, rice, my own salsa, and dried cranberries instead of the
currants (because I had the cranberries and not the currants). I didn't
remove the skin (hanging my head!) Next time I make this, I will probably
pop it in the crockpot after I brown the chicken.

While couscous is cooking, heat oil in large skillet over mediumhigh 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 forktender and juices run clear, stirring occasionally.
Stir in almonds. Serve chicken mixture with couscous.

4 servings

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Feb 25, 1998