We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Karen Thrailkill for sharing it!
1 Tb olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
3 chicken thighs, cubed SL & BL
2 Tb currants or chopped prunes
1 Tb honey
3/4 tsp cumin
1/2 tsp cinnamon
3 cups hot cooked rice
1 cup bottled salsa
In a large skillet, saute almonds in oil until brown. Remove with slotted spoon, set aside. Saute garlic in oil for a few seconds, then add chicken. Stir until chicken is no longer pink. Add in remaining ingredients except rice, stir well. Bring to boil, reduce heat, cover and simmer for 20 minutes. Serve over rice, and garnish with almonds.