1 cup Old El Paso Garden Pepper or Thick 'n Chunky Salsa
1/4 cup water
2 tablespoons dried currants
1 teaspoon honey
1/4 teaspoon ground cumin
1/2 teaspoon cinnamon
Instructions
In a large skillet, toast almonds in oil until golden brown. Remove and reserve. Brown chicken in same skillet, turning once. Remove. Brown garlic 30 seconds, stirring to prevent burning. Add all remaining ingredients and mix well.
Return chicken to pan, cover and cook over medium heat 20 minutes or until chicken is fork tender. Serve over rice or couscous. Garnish with almonds.
Originally Submitted
3/25/2012
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