SALSA COUSCOUS CHICKEN


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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