Tangerine BBQ Chicken and Corny Couscous

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

  6. 1 red onion, finely chopped
  7. 2 c chicken broth, reduced sodium, divided
  8. 2 tangerines, the grated peel and the juice
  9. 2 T Worcestershire sauce
  10. 2 T brown sugar
  11. 1 t hot pepper sauce
  12. Corny Couscous

  13. 1 c frozen corn
  14. 2 green onions, finely chopped
  15. 1/4 bell pepper, chopped (any color)
  16. 1 1/2 c couscous, (about 10 oz uncooked)



  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.
  3. Tangarine BBQ Sauce

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

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

Picture of Recipe

Tangerine BBQ Chicken and Corny Couscous - Picture of Recipe
Serves: 4
Course: Entree
Key Ingredient: Chicken
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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