This is my all time favorite chicken recipe. It has an exotic flavor from simple ingredients around the house. Everyone I serve it to, loves it. Original recipe won the Pillsbury Bake-Off, but I've tweaked here and there. You can tweak it also: use chicken thighs instead of breasts, vary the degree of the salsa, etc. It's best served over couscous.

Ingredients

4 serv.

tablespoons oil2
cup almonds, slivered↗1⁄4
garlic cloves, minced↗2
boneless skinless chicken breasts↗4 -6
cups salsa1 1⁄2
cup water↗1⁄4
dried currant, to taste (or raisins)↗
tablespoon honey↗1
teaspoon cumin↗3⁄4
teaspoon cinnamon↗3⁄4
couscous, if desired↗

Step-by-step instructions

1
Heat oil in skillet over med-high heat. Add almonds and cook to brown. Remove and reserve them for later.
2
Add chicken to skillet and brown on each side (about 5-6 minutes). Add the garlic in during the last minute of the cooking.
3
In bowl, combine salsa and all remaining ingredients; mix well.
4
In baking dish, pour 1/2 salsa mixture into bottom. Layer the chicken and garlic evenly over the mixture. Pour the rest of the salsa over the chicken.
5
Cover with foil and bake in pre-heated oven at 350°F for 20 minutes (or until chicken is cooked throughout).
6
Sprinkle chicken with browned almonds and serve over cooked couscous.

Source: food.com

Original recipe ↗

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