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Salsa Couscous Chicken

Ingredients

  • Recipe courtesy of Pillsbury®
  • 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

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.