Million Dollar Salsa Chicken

• 1/2 TBS flavourless vegetable oil
• 4 free range chicken things, bone-in, skin removed and discarded
• 80g tomato salsa (1/2 cup)
• 2 TBS water
• 1 TBS dried currants or raisins
• 1/2 TBS liquid honey
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp garlic powder
• salt and black pepper to taste
• 2 TBS chopped toasted almonds or toasted pine nuts
• Cooked rice or couscous to serve

1. Heat the oil in a large skillet over medium high heat. Season the chicken all over with garlic powder, salt and black pepper. Add to the hot oil and brown slowly on both sides, turning once. This will take about 5 minutes.
2. While the chicken is browning mix together the salsa, water, currants/raisins, honey, ground cumin and cinnamon.
3. Oven – Preheat to 180*C/350*F/ gas mark 4. Add the browned chicken to a casserole dish. Pour the salsa mixture over. Cover tightly and cook for 35 to 45 minutes until the chicken is cooked through and the juices run clear. Stir in the toasted nuts. Taste sauce and adjust seasoning as desired. Serve the chicken pieces plus any sauce, spooned over hot rice or couscous.
4. Stove top – Add the salsa mixture to the chicken in the skillet. Reduce heat to medium low, cover tightly, and simmer for about 20 minutes, until chicken is done, stirring occasionally. Stir in the toasted nuts. Taste sauce and adjust seasoning as desired. Serve the chicken pieces plus any sauce, spooned over hot rice or couscous.
5. Slow-cooker - Put the browned chicken into the bottom of a slow cooker. Pour the salsa mixture over top. Cover and cook on low for about 6 hours or on high for 4 hours. The chicken should be thoroughly cooked, tender and the juices run clear. Stir in the toasted nuts. Taste sauce and adjust seasoning as desired. Serve spooned over hot rice or couscous.

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