Tangerine BBQ Chicken and Corny Couscous

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Ingredients

Chicken

1. 3 T extra virgin olive oil, divided
2. 4 boneless, skinless chicken breasts
3. salt to taste
4. pepper to taste

Tangarine BBQ Sauce

5. 1 red onion, finely chopped
6. 2 c chicken broth, reduced sodium, divided
7. 2 tangerines, the grated peel and the juice
8. 2 T Worcestershire sauce
9. 2 T brown sugar
10. 1 t hot pepper sauce

Corny Couscous

11. 1 c frozen corn
12. 2 green onions, finely chopped
13. 1/4 bell pepper, chopped (any color)
14. 1 1/2 c couscous, (about 10 oz uncooked)

Instructions

Chicken

1. In a large nonstick skillet, heat 1 T oil, over medium-high heat.
2. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer chicken to a platter and keep warm.

Tangarine BBQ Sauce

1. Add 1 T oil to the skillet and heat over medium heat.
2. Add the onion and cook until softened, 3 to 4 minutes.
3. Add 1/2 c chicken broth, the tangerine zest and tangerine juice, Worcestershire sauce, brown sugar and hot sauce.
4. Lower the heat and simmer until reduced slightly, about 2 minutes.
5. Return the chicken to the sauce and turn to coat.

Corny Couscous

1. In a large saucepan, heat the remaining 1 T oil over medium heat.
2. Add the corn, green onions and bell pepper; cook until softened.
3. Stir in the remaining 1 1/2 c chicken broth and bring to a boil.
4. Stir in the couscous, turn off the heat, cover the pan tightly and let stand for 5 minutes.
5. Fluff the couscous with a fork.
6. Serve with the chicken.

Picture of Recipe