E L L I E  M A T H E W S 

AUTHOR     H O M E       A B O U T       C O N T A C T
       A P P E A R A N C E S

There may be as many methods of making favorite dishes as there are mothers and grandmothers who’ve cooked them. Methods
and ingredients might depend on nothing more than what’s on hand. In the ten years since my million-dollar recipe hit the airwaves, that too has changed. Cooks across the country have adapted it to their tastes and preferences. So have I, beginning with the elimination of bottled salsa. The way I make the dish now is just as good as the original but it’s less fussy, more economical, and simpler to serve. It also includes the option of including a bit of greenery to pretty up the plate, which was something I failed to include the first time around. That’s why my memoir is titled
The Ungarnished Truth
Bon appétite
,  — Ellie Mathews

1 tablespoon olive oil 
1/4 cup coarsely chopped almonds 
1 cup finely diced onion (4 ounces) 
3 garlic cloves, minced 
1-1/2 pounds boneless chicken thighs, cut into 1” chunks 
1-1/2 cups canned crushed tomatoes 
2 tablespoons dried currants 
1 tablespoon honey 
1 teaspoon cumin 
1/2 teaspoon cinnamon 
1/16 teaspoon cayenne pepper 
salt to taste 
3 cups hot cooked couscous or rice (cooked as directed on package)

3-4 tablespoons chopped fresh parsley, cilantro or mint 


     Heat oil in large skillet over medium-high heat. Add almonds; cook 1 to 2 minutes. 

Push aside in pan;. Add onion and garlic to skillet and sauté until translucent; 

add chicken, tomatoes, currants, honey, cumin, cinnamon, cayenne pepper 

and salt, if desired. Simmer 15-20 minutes or until chicken appears to be cooked 

through. Couscous may be cooked while the chicken simmers. Serve chicken 

mixture and sauce with couscous. Garnish with parsley, cilantro or mint. 

Makes 4 servings