Million Dollar Chicken

1 tbsp olive oil

1/4 cup (30g) almonds, coarsely chopped (if use roasted no need to toast, just chop and add later)

2 cloves garlic peeled- I use store bought pre-chopped, 2tbsp

2 lb whole or cut up chicken-boneless skinless (for drying use ground chicken, or turkey, or canned shredded)

1 cup bottled salsa (increase to 1 and 1/2 cups if drying)

1/4 cup of water

2tbsp of currants (or raisons)

1tbsp honey

3/4 tsp ground cumin

1/2 tsp cinnamon

At home -large skillet At camp - pot to dehydrate and heat

In large heavy skillet, heat 1tbsp olive oil over medium-high heat. Add 1/4 cup almonds and cook 2 min, stirring occasionally until golden brown. Transfer to a plate using a slotted spoon. Add 2 cloves garlic to skillet. Cook, stirring for 30 seconds. Add 2lb of chicken. Cook about 5 min until brown. (If using ground, make sure it is all cooked before going on) Meanwhile, in a bowl, stir together 1 (1.5) cups of salsa, 1/4 cup of water, 1tbsp of honey, 3/4 tsp ground cumin, 1/2 tsp cinnamon. Add to skillet, stirring. Reduce heat to medium-low, cover and cook about 20 min, or until chicken juices run clear when thickest part is skewered. Stir in almonds. Makes 4 servings Nice with/on rice, couscous, noodles