Chicken Braised in Spicy Tangelo-Olive Sauce
1 cup fresh tangelo juice (2 to 3 tangelos)
1/4 cup fresh lime juice
4 teaspoons Creole or Cajun seasoning, divided
3/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 1/2 lb. cut-up chicken, cut into 12 pieces*
2 tablespoons olive oil, divided
1 red bell pepper, cut lengthwise into thin strips
1/2 cup coarsely chopped sun-dried tomato-stuffed green olives or
pimiento-stuffed olives
1 teaspoon honey
In medium bowl, stir together tangelo juice, lime juice, 2 teaspoons of the
Creole seasoning and cumin. In shallow dish, stir together flour and remaining 2 teaspoons Creole seasoning. Dip chicken in juice mixture; dip in flour mixture, shaking off excess. Reserve remaining juice mixture for sauce.
Heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add chicken in batches; cook 5 to 10 minutes or until browned on all sides. Add remaining 1 tablespoon oil as necessary. Drain off excess pan drippings.
Add bell pepper to same skillet; cook 5 minutes or until softened. Stir in
reserved juice mixture, olives and honey; bring to a boil. Return chicken to skillet; cover. Reduce heat to low; simmer 20 minutes. Remove cover; cook an additional 5 minutes or until sauce has reduced and thickened slightly and chicken is no longer pink in center. Serve chicken with sauce.
TIP *Cut chicken into pieces using kitchen shears. Remove excess fat or skin from chicken.
6 servings
1 cup fresh tangelo juice (2 to 3 tangelos)
1/4 cup fresh lime juice
4 teaspoons Creole or Cajun seasoning, divided
3/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 1/2 lb. cut-up chicken, cut into 12 pieces*
2 tablespoons olive oil, divided
1 red bell pepper, cut lengthwise into thin strips
1/2 cup coarsely chopped sun-dried tomato-stuffed green olives or
pimiento-stuffed olives
1 teaspoon honey
In medium bowl, stir together tangelo juice, lime juice, 2 teaspoons of the
Creole seasoning and cumin. In shallow dish, stir together flour and remaining 2 teaspoons Creole seasoning. Dip chicken in juice mixture; dip in flour mixture, shaking off excess. Reserve remaining juice mixture for sauce.
Heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add chicken in batches; cook 5 to 10 minutes or until browned on all sides. Add remaining 1 tablespoon oil as necessary. Drain off excess pan drippings.
Add bell pepper to same skillet; cook 5 minutes or until softened. Stir in
reserved juice mixture, olives and honey; bring to a boil. Return chicken to skillet; cover. Reduce heat to low; simmer 20 minutes. Remove cover; cook an additional 5 minutes or until sauce has reduced and thickened slightly and chicken is no longer pink in center. Serve chicken with sauce.
TIP *Cut chicken into pieces using kitchen shears. Remove excess fat or skin from chicken.
6 servings
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