I hope everyone had a happy and healthy holiday season and that 2020 is off to a good start for you. I have been enjoying trying some new recipes and making some old favorites. I had to dig deep into my Mom’s recipe box to find this one. I don’t know where she got it from, but she would always put her own spin on everything anyway. It is an interesting mix of flavors that you might not think would go together, but it really is quite good.
This dish can be served over couscous or rice. My Mom would serve it over Carolina Black Beans and Rice with seasonings, that is found in the rice section of the grocery and comes in a bag. It adds even more flavor to the dish. It is the only way I have served it, but I am sure anything else would be good too. This is a pretty easy recipe that tastes much more complicated.
Salsa Almond Chicken
1 Tablespoon slivered almonds
1 Tablespoon olive oil
2 cloves garlic, minced
1 ½ lbs. boneless chicken breast cut into small pieces
1 medium size jar of salsa (mild, medium or hot; your choice)
¼ cup water (or white wine)
2 Tablespoon golden raisins
1 Tablespoon honey
1 teaspoon cumin
½ teaspoon cinnamon
½ cup shredded Monterey Jack cheese (or cheddar)
In a large skillet, sauté garlic in olive oil over medium heat, add chicken breast and stir until chicken is just cooked through.
Add the salsa, water (or wine), raisins, honey, cumin and cinnamon to the pan.
Bring to a simmer and cook for 5 minutes, stirring occasionally.
Top with the almonds and cheese just before serving.