chicken braised in spicy tangelo-olive sauce
Chicken Braised in Spicy Tangelo-Olive Sauce
Ingredients:
* 1 cup fresh tangelo juice (2 to 3 tangelos)
* 1/4 cup fresh lime juice
* 4 tsp. salt free Creole or Cajun seasoning, divided
* 3/4 tsp. ground cumin
* 1/2 cup all-purpose flour
* 11/2 or 2 lb. cut-up boneless and skinless chicken breast , cut
into 12 pieces, size according to plan
* 1 tsp.
* 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 tsp. honey
Preparation:
* 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 the 1 tsp. oil in large skillet coated with cooking spray>over medium heat until hot. Add chicken in batches; cook 5 to 10 minutes
or until browned on all sides. 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.
Makes: 6 servings
Serving size: 1/6th recipe
LA Exchange: 1 Protein, 1 Fruit, 1 Fat
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