Everyone knows Rachael Ray is the queen of whipping a filling meal in a flash, and now she proves she can do it all without breaking the bank.
Try your hand at some recipes shared by Ray that are both delicious and wallet-friendly.
Total spent on this meal of Tangerine Barbecue Chicken and Corny Couscous? $10.42!
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)
¼ bell pepper, chopped ($0.25)
1½ cups couscous (about 10 ounces uncooked) $2.49
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.