Ingredients
2 tablespoons extra virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts
Salt and pepper
Juice of 4 tangerines or 6 clementines, zest of 1
2 tablespoons brown sugar
1 1-inch piece of ginger root, peeled and sliced
1 cinnamon stick
1 teaspoon hot sauce
2 cups chicken stock, divided
1 cup shredded carrots
4 scallions, thinly sliced on the bias
1 tablespoon curry powder
1/2 tablespoon turmeric
1 1/2 cups couscous
Directions
Heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the hot pan until brown on both sides and cooked through, about 12 minutes. Remove the chicken to a plate and cover with foil to keep warm. Add the citrus juice and zest, brown sugar, sliced ginger, cinnamon stick, hot sauce and 1/2 cup chicken stock to the skillet and simmer until syrupy, 5-6 minutes. While the sauce cooks, heat the remaining 1 tablespoon EVOO in a saucepot over medium heat and sauté the carrots and scallions for 3-4 minutes. Add the remaining 1 1/2 cups stock, bring to a boil, then stir in the curry, turmeric and couscous. Cover the pot and turn the heat off. Let the couscous stand for 5 minutes, then fluff with a fork. To serve, slice the chicken breasts on the bias and fan them out on a bed of couscous. Drizzle the tangerine sauce over everything. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.