A delightful twist on a classic Moroccan dish, this recipe combines tender chicken with a sweet and savory sauce, served over fluffy couscous.
Heat the olive oil in a skillet over medium heat until shimmering.
Using extra virgin olive oil adds a rich flavor to the dish.
Add the almonds to the skillet and cook until golden brown, then remove with a slotted spoon and set aside.
Keep an eye on the almonds as they can burn quickly.
In the same skillet, sauté the garlic and chicken thighs until the chicken is browned on both sides.
Browning the chicken adds depth to the flavor of the dish.
Combine the salsa, water, currants, honey, cumin, and cinnamon in a mixing bowl.
Mixing the sauce ingredients beforehand ensures even distribution of flavors.
Pour the sauce mixture over the chicken in the skillet, stir to coat, then cover and simmer over medium heat for 20 minutes, stirring occasionally.
If the sauce thickens too much, add a splash of water to adjust the consistency.
Serve the chicken and sauce over cooked couscous, and top with the toasted almonds.
Garnish with fresh herbs like parsley or cilantro for added freshness.
