Salsa Couscous Chicken

Ellie Mathews' Salsa Couscous Chicken - (Winner of the 1998 Pillsbury Bake-Off)
PREP TIME: 30 Minutes
SERVES: 4

http://www.jfolse.com/recipes/poultry/chicken20.htm


INGREDIENTS:

* 3 cups hot cooked couscous or rice (cook as directed on package)
* 1 tbsp olive or vegetable oil
* ¼ cup coarsely chopped almonds
* 2 garlic cloves, minced
* 8 chicken thighs, skin removed (I use boneless skineless)
* 1 cup Old El Paso® Garden Pepper or Thick ‘n Chunky Salsa
* ¼ cup water
* 2 tbsps dried currants
* 1 tbsp honey
* ¾ tsp cumin
* ½ tsp cinnamon

METHOD:
While couscous is cooking, heat oil in large skillet over medium-high 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 fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.