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Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup almonds, coarsely chopped (optional)
- 2 cloves garlic, minced
- 8 skinless chicken thighs or 4 skinless chicken breasts
- 1 cup bottled salsa (mild, medium or hot)
- 1/4 cup water
- 2 tablespoons currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
Directions
- Heat oil over medium-high heat and add almonds. Cook about 2 minutes, stirring occasionally or until golden brown. Transfer to plate with slotted spoon.
- 2
- Add garlic to pan and cook for 30 seconds, stirring constantly. Add chicken. Cook, turning once, about 5 minutes or until browned.
- 3
- In bowl stir remaining ingredients. Add to pan, stirring. Reduce heat to medium low, cover and cook about 20 minutes or until chicken is no longer pink inside and cooked through. Stir in almonds and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 166 | 58% |
| Total Fat 18.54g | 23% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.29g | |
| Cholesterol 76mg | 25% |
| Sodium 325mg | 14% |
| Potassium 406mg | 12% |
| Total Carbs 13.18g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.46g | 5% |
| Protein 17.31g | 28% |
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