Recipe of the Week



Million Dollar Chicken

Course: Dinner
Cuisine: Mexican, Middle Eastern, Moroccan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Lynne Cullinane
This recipe is quick, easy and delicious combining Mexican and Moroccan flavours. It originally won a million dollars in bake off contest using Old El Paso products. This recipe was originally found in "The Best American Recipes 1999".


  • 1 tablespoon olive oil
  • 0.25 cup chopped almonds
  • 2 garlic cloves minced
  • 8 chicken thighs
  • 1 cup Old El Paso chunky tomato salsa or other store bought salsa
  • 0.25 cup water
  • 2 tablespoons dried currants
  • 1 tablespoon honey
  • 0.75 teaspoon ground cumin
  • 0.5 teaspoon cinnamon
  • 3 cups hot cooked couscous or rice


  1. Heat oil in large frypan over medium to high heat until it is hot.
  2. Add almonds and cook for 1 - 2 minutes, or until golden brown.
  3. Remove nuts and set aside.
  4. Add garlic to the pan and cook stirring for 30 seconds.
  5. Add the chicken and cook, turning once until they are browned (4 - 5 minutes).
  6. Combine the salsa and all the remaining ingredients in a bowl.
  7. Add to chicken and mix well.
  8. Reduce the heat to medium, cover and cook, stirring occasionally for 20 minutes or until the chicken is tender and the juices run clear when pierced with a fork.
  9. Stir in the almonds and serve with couscous or rice.
  10. I double the sauce and use one jar of Old El Paso mild salsa and one of medium salsa.

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