NPR News

Recipe: Salsa Couscous Chicken

NPR

Published April 11, 2008 at 12:01 AM EDT

Ellie Mathews holds her winning dish of salsa couscous chicken, Feb. 23, 1998, during the 38th Pillsbury Bake-Off in Orlando, Fla.

Ellie Mathews' Pillsbury Bake-Off winning recipe:

Prep Time: 30 Minutes
Start to Finish: 30 Minutes

1 cup uncooked couscous or rice
water
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 cloves garlic, finely chopped
8 chicken thighs, skin removed
1 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

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

2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; set aside.

3. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.

4. In medium bowl, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.

4 servings

1 Serving: Calories 510 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 48g (Dietary Fiber 4g, Sugars 11g); Protein 37g

% Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 25%

Exchanges: 2 Starch, 1 Other Carbohydrate, 4 1/2 Lean Meat, 1 Fat

Carbohydrate Choices: 3

Contest Name: Bake-Off® Contest 38, 1998
Contestant Name: Ellie Mathews
City: Seattle
State: WA
Prize Value: $1,000,000 Grand Prize Winner