Ingredients

3 C. hot couscous or rice (cooked as directed on package)

1 T. olive or vegetable oil

1/4 C. coarsely chopped almonds

2 garlic cloves, minced

8 chicken thighs, skin removed

2 C. chunky salsa

1/4 C. water

2 T. dried currants

1 t. honey

1/2 t. cumin

1/2 t. cinnamon

Preparation

  1. While couscous or rice is cooking, heat oil in large skillet over medium high heat until hot.
  2. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon and set aside.
  3. Add garlic to skillet and cook and stir for 30 seconds.
  4. Add chicken, cook 4 to 5 minutes or until browned, turning once.
  5. In medium bowl combine salsa and all remaining ingredients, mix well.
  6. Reduce heat to medium; cover and cook, stirring occasionally for 20 minutes or until chicken is fork tender and juices run clear.
  7. Stir in almonds and serve chicken mixture over couscous or rice.