| 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. |
| No change. |
|
| 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. |
Nutrition Information:
560 ( 240); 27g ( 7g, 1/2g); 135mg; 1880mg; 37g ( 1g, 26g); 42g 20%; 0%; 4%; 15% 2 1/2 ; 0 ; 6 ; 2 2 1/2