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Ingredientes
- 3 c. Warm cooked couscous or possibly rice, (cooked as directed on package)
- 1 Tbsp. Olive or possibly vegetable oil
- 1/4 c. Coarsely minced almonds
- 2 x Garlic cloves, chopped
- 8 x Chicken thighs, skin removed
- 1 c. Old El Paso Garden Pepper or possibly Thick 'n Chunky Salsa
- 1/4 c. Water
- 2 Tbsp. Dry currants
- 1 Tbsp. Honey
- 3/4 tsp Cumin
- 1/2 tsp Cinnamon
Direcciones
- Here is the $1 Million Grand Prize Winner - 1998 Pillsbury Bake-Off. Recipe
- Sorry, I didn't format it, but I did make it - really easy and really good.
- I used extra virgin olive oil, rice, my own salsa, and dry 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 till warm. Add in almonds; cook 1 to 2 min or possibly till golden. Remove almonds from skillet with slotted spoon; set aside.
- Add in garlic to skillet; cook and stir 30 seconds. Add in chicken; cook 4 to 5 min or possibly till browned, turning once.
- In medium bowl, combine salsa and all other ingredients; mix well. Add in to chicken; mix well. Reduce heat to medium; cover and cook 20 min or possibly till chicken is fork-tender and juices run clear, stirring occasionally.
- Stir in almonds. Serve chicken mix with couscous.
- 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 185 | 41% |
| Total Fat 20.58g | 26% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 312mg | 13% |
| Potassium 515mg | 15% |
| Total Carbs 44.89g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 12.58g | 8% |
| Protein 21.89g | 35% |
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