Ellie Mathews' Salsa Couscous Chicken - (Winner of the 1998 Pillsbury Bake-Off)
PREP TIME: 30 Minutes
SERVES: 4

INGREDIENTS:

  • 3 cups hot cooked couscous or rice (cook as directed on package)
  • 1 tbsp olive or vegetable oil
  • ¼ cup coarsely chopped almonds
  • 2 garlic cloves, minced
  • 8 chicken thighs, skin removed
  • 1 cup Old El Paso® Garden Pepper or Thick ‘n Chunky Salsa
  • ¼ cup water
  • 2 tbsps dried currants
  • 1 tbsp honey
  • ¾ tsp cumin
  • ½ tsp cinnamon

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

 

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295