Salsa Couscous Chicken

There will be no more complaints about plain old chicken! Fruit, nuts and spice make a honey of a main dish.

Salsa Couscous Chicken

OldElPasoRecipe by OldElPaso

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30 minutes

30 minutes

4 servings

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Nutrition Info

  • 1/4 of Recipe
  • 490
  • 19g
    (Saturated Fat 4g)
  • 100mg
  • 540mg
  • 45g
    (Dietary Fiber 3g, Sugars 11g)
  • 34g
  • Percent Daily Value*
  • 10%
  • 10%
  • 6%
  • 15%
  • Exchanges
  • 1 1/2
  • 3 1/2
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 3  cups hot cooked couscous or rice
  • 1  tablespoon oil
  • 1/4  cup coarsely chopped almonds
  • 2  garlic cloves, minced
  • 8  chicken thighs, skin removed
  • 1  cup Old El Paso® Salsa
  • 1/4 cup water
  • 2  tablespoons dried currants or raisins
  • 1  tablespoon honey
  • 3/4  teaspoon cumin
  • 1/2  teaspoon cinnamon

Directions

  1. 1Cook couscous as directed on package.
  2. 2Meanwhile, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.
  3. 3Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
  4. 4In small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally.
  5. 5Stir in almonds. Serve over couscous.

Categories: Couscous Recipes, Ingredient, Chicken, Chicken Legs, Thighs & Wings

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