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Receta Salsa Couscous Chicken
by Global Cookbook

Salsa Couscous Chicken
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  Raciónes: 4

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

  1. Here is the $1 Million Grand Prize Winner - 1998 Pillsbury Bake-Off. Recipe
  2. Sorry, I didn't format it, but I did make it - really easy and really good.
  3. 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.
  4. 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.
  5. Add in garlic to skillet; cook and stir 30 seconds. Add in chicken; cook 4 to 5 min or possibly till browned, turning once.
  6. 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.
  7. Stir in almonds. Serve chicken mix with couscous.
  8. 4 servings