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5 from 1 vote

Salsa Couscous Chicken

A delicious chicken dinner similar to chicken caccitore with salsa and nuts, served over couscous or rice.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 514kcal

Ingredients

  • 3 cups hot cooked couscous or rice
  • 1 tablespoon oil
  • ¼ cup coarsely chopped almonds
  • 2 cloves garlic minced
  • 8 chicken thighs skin removed
  • 1 cup Old El Paso™ Salsa
  • ¼ cup water
  • 2 tablespoons dried currants or raisins
  • 1 tablespoon honey
  • ¾ teaspoon cumin
  • ½ teaspoon cinnamon

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.

Notes

Recipe courtesy of Pillsbury®

Nutrition

Calories: 514kcal | Carbohydrates: 30g | Protein: 30g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 428mg | Potassium: 572mg | Fiber: 3g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg