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Salsa
Couscous Chicken
| 3 cups hot cooked couscous or rice (cooked
as directed on package)
1 tablespoon olive or vegetable oil ¼ cup coarsely chopped almonds 2 garlic cloves, minced 8 chicken thighs, skin removed 1 cup salsa ¼ cup water 2 tablespoons dried currants 1 tablespoon honey ¾ teaspoon cumin ½ teaspoon cinnamon 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. Serves 4. |
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