Salsa Couscous Chicken

Mmmmm... I love to cook.  And I really like trying new recipes... Don likes to cook just as much as I do -- so we generally take turns making meals.

I'm always on the lookout for that million dollar recipe... I thought I would try making a meal that actually won $1,000,000.  Pillbury hosts a bakeoff each year - and the winner takes home a million.  Recipes for these fantastic dishes can be found online.  One of my very favorites is a dish that won in 1998 -- Salsa Couscous Chicken.... here is my version (it's still cooking on the stove in this pic).  YUM!  It will make your house smell sooooo goood!!!

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. Cook couscous as directed on package.

2. Meanwhile, 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. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.

4. In 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. Stir in almonds. Serve over couscous.