| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Hot cooked couscous or rice; (cooked as directed on package) |
| 1 |
tb |
Olive or vegetable oil |
| 1/4 |
c |
Coarsely chopped almonds |
| 2 |
|
Garlic cloves; minced |
| 8 |
|
Chicken thighs; skin removed |
| 1 |
c |
Old El Paso Garden Pepper or Thick 'n Chunky Salsa |
| 1/4 |
c |
Water |
| 2 |
tb |
Dried currants |
| 1 |
tb |
Honey |
| 3/4 |
ts |
Cumin |
| 1/2 |
ts |
Cinnamon |
|
4 |
servings |
INSTRUCTIONS
Here is the $1 Million Grand Prize Winner - 1998 Pillsbury Bake-Off. Recipe
by: Ellie Mathews, Seattle, Washington
Sorry, I didn't format it, but I did make it - really easy and really good.
I used olive oil, rice, my own salsa, and dried cranberries instead of the
currants (because I had the cranberries and not the currants). I didn't
remove the skin (hanging my head!) Next time I make this, I will probably
pop it in the crockpot after I brown the chicken.
While couscous is cooking, heat oil in large skillet over medium-high heat
until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove
almonds from skillet with slotted spoon; set aside.
Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5
minutes or until browned, turning once.
In medium bowl, combine salsa and all remaining ingredients; mix well. Add
to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or
until chicken is fork-tender and juices run clear, stirring occasionally.
Stir in almonds. Serve chicken mixture with couscous.
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Feb 25, 1998
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