Prep 15 mins
Cook 20 mins
This is my all time favorite chicken recipe. It has an exotic flavor from simple ingredients around the house. Everyone I serve it to, loves it. Original recipe won the Pillsbury Bake-Off, but I've tweaked here and there. You can tweak it also: use chicken thighs instead of breasts, vary the degree of the salsa, etc. It's best served over couscous.
- 2 tablespoons oil
- 1⁄4 cup almonds, slivered
- 2 garlic cloves, minced
- 4 -6 boneless skinless chicken breasts
- 1 1⁄2 cups salsa
- 1⁄4 cup water
- dried currant, to taste (or raisins)
- 1 tablespoon honey
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon cinnamon
- couscous, if desired
- Heat oil in skillet over med-high heat. Add almonds and cook to brown. Remove and reserve them for later.
- Add chicken to skillet and brown on each side (about 5-6 minutes). Add the garlic in during the last minute of the cooking.
- In bowl, combine salsa and all remaining ingredients; mix well.
- In baking dish, pour 1/2 salsa mixture into bottom. Layer the chicken and garlic evenly over the mixture. Pour the rest of the salsa over the chicken.
- Cover with foil and bake in pre-heated oven at 350°F for 20 minutes (or until chicken is cooked throughout).
- Sprinkle chicken with browned almonds and serve over cooked couscous.
Fabulous! So simple my eight year old daughter made this for her first attempt at cooking dinner. She used raisins rather than currents. (MY mom browned the chicken and took the hot pan out of the oven.) My daughter chose rice and a baby greens salad to go with this dish. VERY YUMMY. The smell was heavenly while it was baking. She left the spice measures as written in the recipe. We will make this again.....a new family favorite!
This was tasty, easy and guilt-free. It had a nice Moroccan flair to it. Interesting mix of ingredients. I used Newman's Own Natural Chunky Salsa (medium,) and it worked nicely. I had it with couscous and sauteed green beans. I appreciated the addition of the toasted almonds. I would probably cut back a bit on the cinnamon next time (and a bit of the cumin,)as it was very strong in the sauce.