Salsa Couscous Chicken

If you are like I am, you are always looking for good, new chicken recipes that are quick, easy and pack a flavor punch.  I cut this out of our local paper abour 15 years ago and it's been a family favorite ever since.  If you are presssed for time make it a day ahead.  The flavors get better and better.

I've used most of the major salsa brands and have been happy with them all.  You can customize the level of heat by the spiciness of the salsa.  The honey and currants add a touch of sweetness, and the almonds add a little crunch.  I hope you like this recipe as much as we do.  The combination of flavors is awesome.

Salsa Couscous Chicken...adapted from a recipe in the FoodDay section of The Oregonian

3 cups hot cooked couscous or rice (about 1 cup uncooked)

1 tablespoon cooking oil

1/4 cup slivered almonds

2 cloves garlic, minced

8 chicken thighs

1 cup bottled thick and chunky salsa

1/4 cup water

2 tablespoons dried currants

1 tablespoon honey

3/4 teaspoon cumin

1/2 teaspoon cinnamon

Heat oil in a large skillet over medium high heat. 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 for about 30 seconds.  Add chicken; cook 4 to 5 minutes or until nicely browned. 

In a medium bowl combine salsa, water, currants, honey, cumin and cinnamon; mix well.  Add to chicken and mix until combined.  Reduce heat to medium; cover and cook 30 minutes or until chicken is fork tender and juices run clear, stirring occasionally.  Stir in almonds and serve with rice or couscous.