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Salsa Couscous Chicken

  • Prep Time: 30 min.
  • Cook Time: -
  • Serves: 4
Pillsbury Bake-Off®

Recipe Provided By: Pillsbury Bake-Off®

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Pillsbury Bake-Off® on Yahoo! Food

Average (37 Ratings): 4 out of 5 stars

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All 5 Reviews

Ingredients

  1. 3 cups hot cooked couscous or rice
  2. 1 tablespoon oil
  3. 1/4 cup coarsely chopped almonds
  4. 2 garlic cloves, minced
  5. 8 chicken thighs, skin removed
  6. 1 cup Old El Paso(R) Salsa
  7. 1/4 cup water
  8. 2 tablespoons dried currants or raisins
  9. 1 tablespoon honey
  10. 3/4 teaspoon cumin
  11. 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

Cooking Directions

  1. Cook couscous as directed on package.
  2. 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.
  3. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
  4. 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.
  5. 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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Average (37 Ratings): 4 out of 5 stars

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5 reviews

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  • LOVED IT -- One of my favorite dishes!!!

    flamencaraquel - June 15, 2009 12:56:04 PM PST
    I 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 PST
    This 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 PST
    I\'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 PST
    Wow. 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, TX

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  • Favorite for years

    ctrn11 - February 13, 2007 07:32:35 PM PST
    I 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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