Salsa Couscous Chicken Or Moroccan Chicken
Over a year ago
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Ingredients
- 185g uncooked couscous or rice
- 1 tablespoon olive oil
- 75g sliced almonds
- 2 cloves garlic. minced
- 8 Boneless skinned chicken thighs
- 240ml salsa
- 60ml Water
- 2 tablespoons raisins
- 1 tablespoon Honey
- ¾ teaspoon Ground cumin
- ½ teaspoon Cinnamon
Accompaniment
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Method
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1
1) Cook the couscous or rice according to package directions. Set aside.
2) In a large pan, heat olive oil over medium-high heat. Once hot, add almonds. Cook, stirring occasionally. Once browned, remove from pan with a slotted spoon and set aside.
3) To the same pan, add garlic. Cook 30 to 60 seconds, until fragrant. Add chicken. Cook about 5 minutes, flipping once halfway through. Meat should be slightly browned when finished.
4) While chicken is cooking, combine salsa, water, raisins, honey, cumin, and cinnamon in a small bowl. Stir.
5) Add salsa mixture to pan. Stir to combine. Cover and cook 20 minutes, stirring occasionally. If it’s getting a little dry, add water as you go along. Chicken should be cooked through when finished. If not, give it another few minutes.
6) Serve chicken over rice/couscous. Top with sauce. Sprinkle with almonds.
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