Salsa Couscous Chicken
Ingredients
- 1.5 c hot cooked couscous or rice
- 1 T oil
- 1 garlic cloves, minced
- 4 chicken thighs, skin removed
- 1/2 c salsa
- 2 T water
- 1 T dried currants or raisins
- 1/2 T honey
- 1/2 t cumin
- 1/4 t cinnamon
Method
Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add garlic and chicken to skillet; cook 4-5 minutes until chicken is browned, turning once.
In a 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.
Cook couscous. Serve chicken mixture over couscous.
Notes
SJ Note 8 Nov 2009: The chicken took 30 minutes, not 20; the salsa burnt before the chicken was done. If I try this in the future, do it in the oven, for a longer time, and make sure there's enough salsa to cover the chicken parts. I did this (just for me) with one rather large chicken leg. The meat was tasty. The rice went mushy; not sure if the extra time sitting (waiting for the chicken to finish) caused that, or if I need to tease out an appropriate liquid/rice ratio, as this is a brand of rice I haven't gotten before.