Million Dollar Salsa Chicken Food

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MILLION DOLLAR CHICKEN - MOROCCAN STYLE



Million Dollar Chicken - Moroccan Style image

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.

Provided by Just Call Me Martha

Categories     Moroccan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1

MILLION-DOLLAR SALSA CHICKEN



Million-Dollar Salsa Chicken image

This recipe is a Pillsbury Bake-Off winner from 1997. I make it with chicken or pork. You can substitute many ingredients, but don't change out the spices - they're what make this dish unique. It's a great party dish.

Provided by Jan Norris

Categories     Chicken

Time 45m

Number Of Ingredients 11

3 c hot cooked couscous or rice
1 Tbsp oil
1/4 c coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 c salsa
1/4 c water
2 Tbsp dried currants or raisins
1 Tbsp honey
3/4 tsp cumin
1/2 tsp cinnamon

Steps:

  • 1. Cook coulscous as directed on package. Keep warm
  • 2. Meanwhile, heat oil in lare skillet over medium-high heat until hot. Add almonds, and cook 1 to 2 minutes or until golden brown. Remove from skillet and set aside.
  • 3. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
  • 4. In a small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is done, stirring occasionally.
  • 5. Stir in almonds; serve chicken and juices over couscous.
  • 6. Notes: For flavorful couscous, cook it in chicken or vegetable stock instead of water. Substitutes: Use pork chunks instead of chicken, use prunes, apricots, dates or figs as the dried fruits. Use pine nuts instead of almonds if desired.

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