Salsa Couscous Chicken Recipe

Name: Salsa Couscous Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups hot cooked couscous or rice; 1 tablespoon oil; 1/4 cup coarsely chopped almonds; 2 garlic cloves, minced; 8 chicken thighs, skin removed; 1 cup Old El Paso™ Salsa; 1/4 cup water; 2 tablespoons dried currants or raisins; 1 tablespoon honey; 3/4 teaspoon cumin; 1/2 teaspoon cinnamon

Ingredients

3 cups hot cooked couscous or rice
1 tablespoon oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup Old El Paso™ Salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.

Dinner