Tangerine Barbecue Chicken and Curry Couscous (Rachel Ray)

Tangerine Barbecue Chicken and Curry Couscous (Rachel Ray)
Adapted from rachaelray.com
Tangerine Barbecue Chicken and Curry Couscous (Rachel Ray)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from rachaelray.com

Ingredients

  • 3

    tablespoons extra virgin olive oil (EVOO)

  • 4

    skinless, boneless chicken breast halves

  • Salt and pepper

  • 1

    red onion, finely chopped

  • 2

    cups chicken broth

  • Grated peel and juice of 2 tangerines

  • 2

    tablespoons Worcestershire sauce

  • 2

    tablespoons brown sugar

  • 1-3

    teaspoons hot pepper sauce, to taste

  • 3

    carrots, shredded

  • 2

    scallions, finely chopped

  • 1

    tablespoon curry powder

  • 1 1/2

    teaspoons turmeric (about 1/2 palmful)

  • 1 1/2

    cups couscous

  • 1/4

    cup sliced almonds, toasted

Directions

In a large nonstick skillet, heat 1 tablespoon EVOO, 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 EVOO, 1 turn of the pan, to the skillet and heat over medium heat. Add the onion and cook until softened, 3-4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the 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 EVOO, 1 turn of the pan, over medium heat. Add the carrots and scallions, season with salt and pepper and cook for 2 minutes. Stir in the remaining 1 1/2 cups chicken broth, the curry and turmeric 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 and stir in the almonds. Serve with the chicken.

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