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Million Dollar Chicken

   

Million-Dollar Chicken
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1 tbsp olive or vegetable oil
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1/4 cup coarsely chopped almonds
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2 garlic cloves, minced
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8 chicken thighs, skin removed
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1 cup bottled salsa, hot or mild
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1/4 cup (or more) water
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2 tbsp dried currants
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1 tbsp honey
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3/4 tsp ground cumin
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1/2 tsp cinnamon
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3 cups hot cooked couscous or rice
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Heat oil in skillet over medium-high heat until hot. Add almonds and cook
2 minutes or until golden brown. Remove from skillet with slotted spoon.
Reserve.

Add garlic. Cook, stirring, 30 seconds. Add chicken. Cook, turning once, 4
to 5 minutes or until browned.

Combine salsa, 1/4 cup water, currants, honey, cumin and cinnamon. Add to
chicken and mix well.

Reduce heat to medium, cover and cook, stirring and basting occasionally,
for 20 minutes or until chicken is fork tender and juices run clear when
pierced with fork. Add more water if needed.

Stir in almonds.

Serve over couscous or rice.

Makes 4 servings.

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Don't let the cup of salsa fool you; this tastes more Indian than Mexican. So easy, so good.