Million Dollar Chicken - Moroccan Style

Just Call Me Martha's Note:

This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1/4 cup chopped almonds
• 2 cloves garlic, minced
• 8 chicken thighs, skinned and boned
• 1 cup bottled salsa
• 1/4 cup water
• 2 tablespoons dried currants
• 1 tablespoon honey
• 3/4 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 3 cups hot cooked couscous or 3 cups cooked rice

Directions:

1. Heat oil in skillet over medium high heat until hot.
2. Add almonds and cook until golden brown.
3. Remove with slotted spoon and set aside.
4. Add garlic and chicken to same skillet that almonds were cooked in.
5. Saute, turning once, for 5 minutes or until browned.
6. Mix together salsa, water, currants, honey, cumin and cinnamon.
7. Add mixture to chicken and stir well.
8. Reduce heat to medium, cover and cook.
9. Stir and baste occasionally for 20 minutes.
10. Add more water if necessary.
11. Serve over couscous or rice.
12. Top with chopped almonds.

Reviews

[Mirj]

This recipe is outstanding! There were 10 of us at lunch yesterday, I made enough of this for 15, and there's hardly any leftovers! I used chicken breasts instead of thighs, craisins instead of the currants, and added a large chopped onion while I was browning the chicken. I also substituted some Moroccan harissa for the salsa, it made it a little more authentic in our eyes. If you do use harissa, don't substitute it one for one with the amount of salsa called for in the recipe, harissa is a gazillion times spicier, use caution. Our guests' youngest son was especially fond of this meal. I asked him how many stars I should give this recipe, and he answered, "63!" I wish I could give you 63 stars, Martha, but I'll have to settle for 5. This Million Dollar Chicken is worth every penny!

[Andrrrea]

I reviewed this but erased it to write a fresh one. I've made this about 8x now. It's delicious. For best results, I make sure the pan is good n' hot before browning the chicken. The garlic sticks to the chicken while its browning and adds wonderful flavor. Avoid putting too many thighs in one pan or the browning/sealing of juices effect doesn't work well. Use two pans, if you don't have a large enough frying pan, so the chicken has a little space. Brown those puppies good; takes at least 15 to brown both sides. Onc it's all simmering with the rest of the ingredients, I put the toasted, slivered almonds in the sauce The slivered almonds get tender and the dish goes great with brown rice. Everything else is the same.

[Baz]

This was great. I also used chicken thighs which I believe give a richer taste. Substituting a couple of tablesponns of harissa paste for the salsa is a must - just add some more water to make up for the lack of liquid from the salsa. I will make this one again! I agree with the previous reviewer that it works well to add an onion at the start. I also added a can of chick peas at step 7 which adds a little variety and authenticity. (Stole that idea from another Morroccan chicken recipe!)