Moroccan Chicken

Moroccan Chicken

1 Tb. olive oil

1/4 cup chopped almonds

2 cloves garlic, minced

1 pound boneless skinless chicken, thighs, tenders, or breasts

1 cup bottled salsa

1/4 cup water

2 Tb. dried currants or craisins

1 Tb. honey

3/4 tsp. ground cumin

1/4 tsp. cinnamon

Heat oil in skillet over medium high heat. Add almonds and cook until golden brown but not burnt. Remove with slotted spoon and set aside. Add garlic and chicken to same skillet

that almonds were cooked in. Sautee, 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. Top with chopped almonds, toasted or plain. Serve over couscous or rice.

Mom's note: The "heat" of the salsa will determine the spiciness of this dish. This can also be prepared in a crock pot.  To cook in a crock pot put chicken (frozen or fresh) in crock pot--add the other ingredients and cook as usual (4-5 hours on high or all day on low).