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Salsa Couscous Chicken
- Prep Time 30 min.
- Cook Time -
- Serves 4
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 3 cups hot cooked couscous or rice
- 1 tablespoon oil
- 1/4 cup coarsely chopped almonds
- 2 garlic cloves, minced
- 8 chicken thighs, skin removed
- 1 cup Old El Paso(R) Salsa
- 1/4 cup water
- 2 tablespoons dried currants or raisins
- 1 tablespoon honey
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
Nutrition Info
Per Serving
- Calories: 549 kcal
- Carbohydrates: 43 g
- Dietary Fiber: 2 g
- Fat: 21 g
- Protein: 44 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Cook couscous as directed on package.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.
- Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
- In small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally.
- Stir in almonds. Serve over couscous.
Yield: 4 servings
3. Still Hungry?
There will be no more complaints about plain old chicken! Fruit, nuts and spice make a honey of a main dish. Submitted by Ellie Mathews of Seattle, WA for Bake-Off Contest 38, 1998.
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LOVED IT -- One of my favorite dishes!!!
flamencaraquel - June 15, 2009 12:56:04 PM PSTI used 4 boneless, skinless chicken breasts instead of 8 thighs. It was FANTASTIC!!! I loved the complex flavor of the fruit, nuts, and spices. The leftovers made a great lunch the next day too. When I make it again, I will either make half as much chicken or twice as much sauce, since I like more sauce for the couscous (or rice). I recommend you saute a bit too many nuts in the first step so you can munch on the tasty extras as you cook.
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one of our favorites
Rebecca K - August 28, 2008 12:55:42 PM PSTThis is a great dish and I\'ve been making it for years. Very easy and is great served to company.
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even better when you substitute
Sonja - April 28, 2008 09:26:30 PM PSTI\'ve found it is best over rice (brown is great!) and substitute dried cranberries for the currants. You won\'t regret it! I also always make extra sauce.
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everyone will love this recipe
stardust77258 - June 4, 2007 06:47:29 AM PSTWow. This one is a winner. Great for casual dinners or a dinner party. Absolutely everyone loves this dish. I add slivered almonds on top before serving for an elegant look along with a few sprigs of parsley on the side. Serve with Wild or White Rice, a tossed salad and they will think you are amazing.
S. Betters
Houston, TXWas this review helpful to you? Yes - No Report Abuse
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Favorite for years
ctrn11 - February 13, 2007 07:32:35 PM PSTI have been using this recipe for years. Love it. All my friends love it when I make it. It has just the right amount of spices and surprise tastes to make it different everytime. Can also be used with rice. I increase the nutty element to slivered almonds or pinenuts.
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