Seattle Million Dollar Chicken

6 cups hot cooked couscous (about 3 cups uncooked)
2 tablespoons vegetable oil
½ cup coarsely chopped almonds
4 garlic cloves, minced
16 chicken thighs, skinless
Sauce
3 cups salsa
¾ cups water
6 tablespoons dried currants
3 tablespoons honey
2 ¼ teaspoons cumin
1 ½ teaspoons cinnamon

Heat oil in large skillet over medium-high heat. Add almonds; cook 1-2 min. or until golden brown. Remove almonds from skillet and set aside.
Add garlic to skillet; cook and stir 30 sec. Add chicken; cook 4-5 min. or until browned, turning once.
For the sauce, in a medium bowl, combine salsa and all remaining ingredients; mix well. Add to the chicken; mix well. Reduce heat to medium. Cover and cook 20 min. or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds.
Prepare the couscous during the last stage of cooking the chicken. Serve chicken over couscous.
Serves 8

This was really good and we got it from a compiled cookbook we found at the library. It won the 38th annual Pillsbury million dollar cook off in 1998 by Ellie Mathews of Port Townsend, WA. By the way I really like when people post pictures like this so I can use them in my cookbook.
-Laura