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Recipe for Chicken Thighs With Couscous

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By Capper's Farmer Editors | Dec 23, 2014

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An elegant dish for a family dinner or a get-together with friends, Salsa Couscous Chicken hides a hint of sweet in the spicy sauce.
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  • 4 servings

    SERVINGS

    Ingredients

  • 3 cups couscous or rice
  • 1 tablespoon olive oil
  • 1/4 cup coarsely chopped almonds
  • 2 cloves garlic, minced
  • 8 chicken thighs, skin removed
  • 1 cup salsa
  • 1/4 cup water
  • 2 tablespoons dried currants
  • 1 tablespoon honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon

Directions

  • Cook couscous according to package directions.
  • Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add almonds, and cook for 1 to 2 minutes, or until golden brown. Remove from skillet with a slotted spoon; set aside.
  • Add garlic to the skillet, and cook and stir for 30 seconds. Add the chicken, and cook for 4 to 5 minutes, or until browned, turning once. Reduce heat to medium.
  • In a medium bowl, combine salsa, water, currants, honey, cumin and cinnamon. Add to chicken, and stir to blend. Cover and cook for 20 minutes, or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve with couscous.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.