- 1tablespoon olive oil
- 1⁄4cup chopped almonds
- 2cloves garlic, minced
- 8chicken thighs, skinned and boned
- 1cup bottled salsa
- 1⁄4cup water
- 2tablespoons dried currants
- 1tablespoon honey
- 3⁄4teaspoon ground cumin
- 1⁄2teaspoon cinnamon
- 3cups hot cooked couscous or 3 cupscooked rice
Heat oil in skillet over medium high heat until hot.
Add almonds and cook until golden brown.
Remove with slotted spoon and set aside.
Add garlic and chicken to same skillet that almonds were cooked in.
Saute, turning once, for 5 minutes or until browned.
Mix together salsa, water, currants, honey, cumin and cinnamon.
Add mixture to chicken and stir well.
Reduce heat to medium, cover and cook.
Stir and baste occasionally for 20 minutes.
Add more water if necessary.
Serve over couscous or rice.
Top with chopped almonds.