This is Ellie Mathews’ 1998 Pillsbury Bake-Off million-dollar recipe. Makes 4 servings.
Ingredients
1 cup uncooked couscous or rice
Water
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 cloves garlic, finely chopped
8 chicken thighs, skin removed
1 cup Old El Paso Thick ‘n Chunky salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Directions
Cook couscous in water as directed on package. Cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; 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, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.
1 Serving: Calories 510 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 48g (Dietary Fiber 4g, Sugars 11g); Protein 37g
