• 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
  1. 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.
  2. Remove almonds from skillet with sloted spoon; set aside.
  3. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4-5 minutes or until browned, turning once.
  4. In medium bowl, combine salsa, and all remaining ingredients; mix well.
  5. Add to chicken; mix well.
  6. Reduce heat to medium; cover and cook, stirring occasionally, for 20 minutes or until chicken is fork-tender and juices run clear.
  7. Stir in almonds.
  8. Serve chicken over couscous or rice.