Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Hot cooked couscous - or Rice and cooked - as directed On package

  2. 1 tablespoon 15ml Olive oil - or Vegetable oil

  3. 1/4 cup 23g / 0.8oz Almonds - coarsely chopped

  4. 2 Garlic cloves - minced

  5. 8 Skinless chicken thighs

  6. 1 cup 237ml Chunky salsa - *see note

  7. 1/4 cup 59ml Water

  8. 2 tablespoons 30ml Dried currants

  9. 1 tablespoon 15ml Honey

  10. 3/4 teaspoon 3.8ml Cumin

  11. 1/2 teaspoon 2 1/2ml Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions While couscous is cooking, heat oil in large skillet over medium-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 or rice. Serves 4. Notes: This dish took the grand prize in Pillsbury's Bake-Off (1998). First savory main dish to win the back-off in 18 years. Entree is a North African-style dish that uses a prepared salsa to shorten preparation and cooking time. Complex flavors for few ingredients.


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