Free Recipe Salsa Couscous Chicken
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Salsa Couscous Chicken Recipe
3 c Hot cooked couscous or rice;
-(cooked as directed on
-package)
1 tb Olive or vegetable oil
1/4 c Coarsely chopped almonds
2 Garlic cloves; minced
8 Chicken thighs; skin removed
1 c Old El Paso Garden Pepper or
-Thick n Chunky Salsa
1/4 c Water
2 tb Dried currants
1 tb Honey
3/4 ts Cumin
1/2 ts Cinnamon
Salsa Couscous Chicken Preparation
Here is the $1 Million Grand Prize Winner – 1998 Pillsbury Bake-Off. Recipe by: Ellie Mathews, Seattle, Washington Sorry, I didn”t format it, but I did make it – really easy and really good. I used olive oil, rice, my own salsa, and dried cranberries instead of the currants (because I had the cranberries and not the currants). I didn”t remove the skin (hanging my head!) Next time I make this, I will probably pop it in the crockpot after I brown the chicken. While couscous is cooking, heat oil in large skillet over medium-high 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. 4 servings Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on Feb 25, 1998
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Salsa Couscous Chicken?
If you know a better Salsa Couscous Chicken Recipe please comment below.