Ingredients
3 tablespoons extra virgin olive oil (EVOO)
4 skinless, boneless chicken breast halves
Salt and pepper
1 red onion, finely chopped
2 cups chicken broth
Grated peel and juice of 2 tangerines
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1-3 teaspoons hot pepper sauce, to taste
3 carrots, shredded
2 scallions, finely chopped
1 tablespoon curry powder
1 1/2 teaspoons turmeric (about 1/2 palmful)
1 1/2 cups couscous
1/4 cup sliced almonds, toasted
Directions
In a large nonstick skillet, heat 1 tablespoon EVOO, 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 EVOO, 1 turn of the pan, to the skillet and heat over medium heat. Add the onion and cook until softened, 3-4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the 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 EVOO, 1 turn of the pan, over medium heat. Add the carrots and scallions, season with salt and pepper and cook for 2 minutes. Stir in the remaining 1 1/2 cups chicken broth, the curry and turmeric 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 and stir in the almonds. Serve with the chicken.