3 cups hot cooked couscous or rice (cook as directed on pkg)
1 T olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skinned
1 cup salsa
1/4 cup water
2 T dried currants (raisins if you are on a budget)
1 T honey
3/4 t cumin
1/2 t cinnamon
Heat oil in large skillet over med-high. Heat until hot. Add almonds. Cook 1-2 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 4-5 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. Stir in almonds. While chicken is cooking, prepare couscous or rice. Serve chicken mixture with couscous. Serves 4.
I got really sick of all my meals either tasting like marinara or mexican. So I tried this one (got if from my mother-in-law). It is delicious, and spices things up for a change. Totally worth the random ingredients you have to buy at the store.