Salsa Couscous Chicken

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

Make Salsa

Couscous Chicken

the way Ellie makes it now

. . . without the salsa!

S A L S A C O U S C O U S C H I C K E N

Ellie Mathews' $1,000,000 Winner
As submitted to the Pillsbury Bake-Off
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1 T       Olive Oil
¼ c      Almonds, coarsely chopped
2          Garlic Cloves, minced
8          Chicken Thighs, skin removed
1 c       Old El Paso Salsa
¼ c      Water
2 T       Dried Currants
1 T       Honey
¾ t       Cumin
½ t       Cinnamon

3 cups hot cooked Couscous (cooked as directed on package)
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Heat oil in large skillet over medium-high heat. Add almonds; cook

1 to 2 minutes. Push aside in pan;. Add garlic to skillet; cook and stir

30 seconds. Push aside. Add chicken; cook 4 to 5 minutes or until lightly

browned, turning once. Add all remaining ingredients to pan (except

couscous); mix well. Reduce heat to medium; cover and cook 20 minutes

or until chicken is fork-tender and juices run clear, stirring occasionally.

Couscous may be cooked during last 10 to 15 minutes that the chicken

simmers. Serve chicken mixture and sauce with couscous. Makes 4 servings.

Feel free to improvise with a garnish of parsley