Million Dollar Chicken - Moroccan Style

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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.