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This chicken dish has such wonderful exotic flavors that it tastes like you spent all day preparing it, but it's a Persian Chickensnap to make.   We served this Persian Chicken as a lunch special.

I like to use boneless, skinless chicken thighs for this recipe.  They have a richer and meatier flavor than chicken breasts and compliment the spices more readily. Allow at least two thighs per person in this recipe.
Serve this with couscous cooked in chicken stock instead of water for a richer flavor.


Recipe By     : Sitara
Serving Size  : 6   Preparation Time :1:00
Categories    : Main Dishes, Poultry, Middle Eastern

  Amount     Measure       Ingredient
    --------       ------------       --------------------------------
       12           large             boneless skinless chicken thighs
        2            med              cloves garlic - minced
       1/2         cup                slivered almonds
        2           cup                prepared chunky salsa - whichever brand is your favorite
       1/2         cup                dried black currants (or golden raisins)
       2            Tbsp.             Honey
       1/2          tsp                 mace
       1             tsp                 cumin
       1             tsp                 cinnamon
       2            cups               small green peas, frozen or fresh
       1            small              head of cauliflower  - cut in small florets

1.  In a bowl mix the salsa, currants, honey, mace, cumin and cinnamon.
     Set aside for later.

2.  In a heavy skillet brown the almonds in a bit of butter and set aside.

3.  In the same skillet add the garlic and cook for about 30 seconds, don't brown it.

4.   Add the chicken and brown it on all sides.

5.  Add the salsa mixture and mix well.  Bring to a boil, then turn down the heat to
     medium low and cook, covered, about 10 minutes.

6.  Add the peas and cauliflower and cover, cook another 10-15 minutes till
     chicken is tender and vegetables are just done.

Serve over couscous topped with the slivered almonds and chopped cilantro.