Chicken With Salsa And Couscous - cooking recipe

Ingredients

3 cups hot cooked rice or 3 cups couscous
2 tablespoons olive oil
1/4 cup coarsely chopped almonds
2 tablespoons fresh minced garlic
8 chicken thighs, preferably with skin removed
1 cup thick 'n chunky salsa
1/4 cup water
3 -4 tablespoons dried currants (or to taste)
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

Preparation

While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
Add in almonds; cook 1-2 minutes or until golden brown.
Remove almonds from skillet with slotted spoon; set aside.
Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
Add to chicken; mix well.
Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
Stir in almonds.
Serve chicken with cooked coucous or rice.