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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salsa Couscous Chicken Recipe

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This recipe for Salsa Couscous Chicken is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked couscous or rice
water
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 cloves garlic, finely chopped
8 chicken thighs, skin removed
1 cup Old El PasoŽ Thick 'n Chunky salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Directions:
Directions:
1. Cook couscous in water as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; set aside.
3. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
4. In medium bowl, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.
Personal Notes:
Personal Notes:
This recipe is a Pillsbury Bake-Off winning recipe - by Ellie Mathews. It won her a million dollars!

 

 

 

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