Rachael Ray's Tangerine Barbecue Chicken and Corny Couscous

Pinch Pennies Without Sacrificing Taste

The chef prepares cheesy Italian penne dish for less than $10.
Difficulty: Easy
Cook Time: min

Everyone knows Rachael Ray is the queen of whipping up a filling meal in a flash, and now she proves she can do it all without breaking the bank.

The chef prepares cheesy Italian penne with less than $10.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 chicken thighs (boneless, skinless)
  • Salt and pepper
  • 1 red onion, finely chopped
  • 2 cups chicken broth
  • 2 tangerines, for the Grated peel and juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 to 3 teaspoons hot pepper sauce, to taste
  • 1 cup frozen corn ($0.48)
  • 2 scallions, finely chopped
  • 1/4 bell pepper, chopped
  • 1 1/2 cups couscous (about 10 ounces uncooked)
  • Cooking Directions

    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 1/2 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 1/4 chopped bell pepper; stir in the remaining 1 1/2 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.

    Recipe Summary

    Main Ingredients: chicken thighs, olive oil, tangerines, couscous

    Course: Dinner, Main Course

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