Moroccan Chicken

• 3 cups hot cooked couscous or rice
• 1 tbls oil
• 1/4 cup chopped almonds
• 2 garlic cloves, minced
• 8 poached chicken thighs, skin removed (or leftover rotisserie chicken)
• 1-2 cups salsa
• 1/4 cup water
• 1/2 - 1 cup dried fruit
• olives
• 1 tbls honey
• 3/4 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp curry powder
• 1/2 tsp salt

Cook couscous as directed.

Heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.

In medium bowl mix everything except chicken. Add sauce to skillet; add chicken; cook till hot. Serve over couscous and top with roasted almonds.