Moroccan Chicken

8 Chicken thighs
1 tablespoon Olive oil
1/4 cup Almond slivers
2 cloves Garlic, minced
1 cup Salsa
1/4 cup Water
2 tablespoons Currants, dried
1 tablespoon Honey
3/4 teaspoon Cumin powder
1/2 teaspoon Cinnamon
3 cups Rice, cooked

Heat oil in skillet and brown almonds.

Remove and add garlic and chicken. Brown on both sides, about 5 minutes.

In a bowl combine salsa, water, currants, honey and spices.

Add this mixture to the chicken in the skillet. Cover and cook at medium heat for about 20 minutes, basting often.

Serve over rice and top with almonds.

BBQ techniques, family recipes