Saturday, January 18, 2014

Salsa Couscous Chicken

This is one of the recipes I am asked for the most and one of our families favorites. I love how you can use just two pots and one bowl - super easy to make and clean up!!

Salsa Couscous Chicken
From: Pillsbury Bake-off

3 cups cooked couscous (I have also substituted rice, but couscous is very yummy!)
1 T. olive oil
¼ cup coarsely chopped almonds
2 cloves minced garlic
8 skinless chicken thighs (I have used all sorts of different chicken cuts – just make sure they cook all way through)
1 cup (I just use one jar) salsa (I like the bean and corn kind)
¼ cup water
2 T. dried cranberries
1 T. honey
¾ t. cumin
½ t. cinnamon

While couscous is cooking, heat oil in large skillet over med heat until hot. Add almonds; cook 1-2 min or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir for 30 sec. Add chicken; cook 4-5 min or until browned, turning once. In medium bowl combine salsa and remaining ingredients; mix well. Add to chicken; mix. Reduce heat to medium; cover and cook 20 min or until chicken is fork tender and juices run clear, stirring occasionally. Serve over couscous and garnish with almonds.