Prep 30 MIN
Total 30 MIN
Chicken, olives, raisins, honey and curry make a 30-minute skillet sensation.
1 tablespoon olive or vegetable oil
2 teaspoons curry powder
1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
1/2 cup sliced green olives
1/4 cup golden raisins
1/4 cup honey
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces, skin removed if desired
1 In 12-inch nonstick skillet, heat oil over medium heat. Stir in curry powder. Cook over medium heat 1 minute, stirring constantly.
2 Stir in remaining ingredients except chicken. Add chicken; turn to coat.
3 Cover; cook over medium-high heat 5 to 6 minutes, turning chicken occasionally, until sauce is bubbly and chicken is thoroughly heated.
These flavors are reminiscent of an exotic Moroccan tagine. Cooking the curry powder first gives an authentic taste, but if you’re short on time, just skip that step.
Serve with hot cooked couscous to make the most of the sauce.