Prep 20 mins
Cook 50 mins
An absolutely wonderful chicken dish, this dish has so much flavor, and is wonderful served with rice or couscous. Of coarse any part of the chicken may be used for this recipe. If you are using a 3-4 pound cut-up chicken, I suggest doubling all ingredients. I have even added in a coarsley chopped green bell pepper to this. You will love this chicken! Make certain to brown the chicken first, it improves the flavor in ths dish.
- 3 -4 tablespoons oil
- 2 lbs boneless chicken breasts
- seasoning salt (can use regular salt also)
- 1 medium onion, chopped
- 1 tablespoon fresh minced garlic (or to taste)
- 2 1⁄2 cups salsa
- 1⁄2 cup water
- 1⁄3 cup currants (or more if desired)
- 3 tablespoons liquid honey
- 1 1⁄2 teaspoons cumin
- 1 teaspoon cinnamon
- 3⁄4 cup slivered almonds
- Season chicken pieces with salt and pepper, then brown in oil on all sides.
- Transfer the chicken in a greased baking dish.
- In the same frypan, saute onion and garlic; spoon over the chicken in the dish.
- In a bowl, combine the salsa, water, currants, honey, cumin and cinnamon; pour over the chicken; mix with clean hands to slighty coat the chicken.
- If you are adding in green bell pepper, just mix in with the salsa/honey mixture.
- Cover and bake for about 45-50 minutes, or until chicken is done.
- Sprinkle with slivered almonds.
So delicious and so easy! My whole family really enjoyed this recipe! Great one for company as well!
We loved this dish! I used chicken breasts and I did add the green bell pepper. I don't like to fiddle with someone elses recipe the first time I make it, but it was hot today, so I did this in the crockpot. I omitted the 1/2 cup water to make up for the moist cooking method. I browned the chicken slowly and well and then cooked on low for about 2 1/2 hours. The flavors were fabulous. I will make this again! Thanks for posting!
I like it too! I used a can of chopped tomatoes with chillies for the salsa, which worked well. I also added the green bell pepper, as you suggested. The flavor was mellow and slightly sweet, characterized tastefully by the cumin. May I suggest using a couple cloves as well?