Cinnamon Salsa Chicken

Name: Cinnamon Salsa Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 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

(2)

Recipe by MarylandersKnowCrabs

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.

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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