Rachael Ray's Tangerine BBQ Chicken and Corny Couscous

By ginasheppard

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken thighs ($4.18)
• Salt and pepper
• 1 red onion, finely chopped ($0.75)
• 2 cups chicken broth ($0.96)
• Grated peel and juice of 2 tangerines ($0.98)
• 2 tablespoons Worcestershire sauce ($0.08)
• 2 tablespoons brown sugar ($0.04)
• 1 to 3 teaspoons hot pepper sauce, to taste ($0.06)
• 1 cup frozen corn ($0.48)
• 2 scallions, finely chopped ($0.15)
• 1/4 bell pepper, chopped ($0.25)
• 11/2 cups couscous (about 10 ounces uncooked) $2.49

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, heat 1 tablespoon of extra-virgin olive oil with 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm.

Add 1 tablespoon extra-virgin olive oil with 1 turn of the pan to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes.

Add ½ cup chicken broth, the tangerine peel and juice, Worcestershire sauce, brown sugar and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.

In a large saucepan, heat the remaining 1 tablespoon extra-virgin olive oil with 1 turn of the pan, over medium heat. Add the corn, scallions and ¼ chopped bell pepper; stir in the remaining 1½ cups chicken broth and bring to a boil. Stir in the couscous, turn off the heat, cover the pan tightly and let stand for 5 minutes. Fluff the couscous with a fork. Serve with the chicken.