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Tuesday, November 9, 2010

Salsa Couscous Chicken (Ed and Eva)

3 cups hot cooked couscous
1Tbs olive or other oil
1/4 c coarsely chopped almonds
2 minced garlic cloves
8 skinless chicken thighs
1 cup garden pepper or chunky salsa (use crushed tomatoes)
2 Tbs dried currants
1 Tbs honey
3/4 tsp cumin
1/2 tsp cinnamon

While couscous is cooking, heat oil in large skillet over medium heat until hot. Add almonds & cook 1-2 minutes until golden brown. Remove almonds and add garlic . Cook and stir for 30 sec. Add chicken & cook 4-5 minutes or until browned turning once. Combine tomatoes and remaining ingredients except almonds & mix well. Add to chicken and cook 20 minutes or until chicken is fork tender, stirring occasionally. Stir in almonds. Serve over couscous

Serves 4

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