Ingredients
1 Tbsp olive oil
1/4 cup sliced almonds, optional
2 cloves garlic, minced
8 chicken thighs, skin removed
1 cup salsa, thick and chunky, mild or medium
1/4 cup water
2 Tbsp dried raisins or currants
1 tsp honey
3/4 tsp ground cumin
1/2 tsp ground cinnamon
Accompaniment: 3 cups cooked rice, noodles or couscous
Preparation
Heat oil in large skillet over medium-heat until hot. Add almonds; cook 1-2 minutes or until golden brown. Remove almonds from skillet with a slotted spoon; set aside.
Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4-5 minutes or until browned, turning once.
In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes or until chicken is fork-tender and juices run clear. Stir in almonds just before serving. Serve with rice, noodles or couscous.
