Salsa Couscous Chicken

1 cup uncooked couscous
Water
1 T. olive or vegetable oil
1/4 c. coarsely chopped almonds
2 cloves garlic, finely chopped
8 bone-in chicken thighs, skin removed
1 c. salsa
1/4 c. water
2 T. dried currants or raisins
1 T. honey
3/4 t. ground cumin
1/2 t. ground cinnamon

Cook couscous in water as directed on package. Cover to keep warm.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook almonds in oil 1-2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; 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, mix remaining ingredients. Pour over chicken; mix well. Reduce heat to medium. Cover; cook about 20 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut to bone (at least 165 degrees). Stir in almonds. Serve chicken mixture with couscous.

Serves 4.

Pillsbury Bake-Off Grand Prize Winner 1998, from Ellie Mathews