SALSA COUSCOUS CHICKEN
3 cups hot couscous or rice (cooked)
1/4 cup water
1 tbsp. Olive oil or vegetable oil
1 tbsp. honey
1/4 cup coarsely chopped almonds
3/4 tsp. cumin
2 garlic cloves, minced
1/2 tsp. cinnamon
8 chicken thighs, skin removed
1 cup Old El Paso Garden Pepper or
Thick n Chunk salsa
While couscous or rice is cooking, heat oil in large skillet over medium high heat until hot. Add almonds, cook 1-2 minutes or until golden brown.
Remove almonds from skillet with sloted spoon; 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, combine salsa, and all remaining ingredients; mix well.
Add to chicken; mix well.
Reduce heat to medium; cover and cook, stirring occasionally, for 20 minutes or until chicken is fork-tender and juices run clear.
Stir in almonds.
Serve chicken over couscous or rice.