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.
