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Wednesday, November 10, 2010

Salsa Couscous Chicken

from my sister-in-law, who I believe got it from her sister-in-law. The spices in this recipe really blend together well for a super-tasty, unique dish.

3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon

Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.

1 comment:

  1. I LOVE this recipe! Here are a few adaptions we have made over the years:

    We substitute quinoa for couscous, craisins for raisins, and tofu for chicken. Also, I upped the honey to about 1.5 T of honey last time and liked it. Thanks for sharing all of your great recipes, Emily!