Another really good chicken and citrus pairing! The Creole seasoning gives it a nice heat but does not overwhelm you. Try it, I think you will be pleasantly surprised. Tangelo is a hybrid of Mandarin oranges and grapefruit. If you are not able to find it, use tangerines or clementines.
1 cup fresh tangelo juice (approx. 2-3 tangelos)
1/4 cup lime juice
4 tsp of Creole or Canjun seasoning (divided exactly into 2)
3/4 tsp ground cumin
1/2 cup all purpose flour
3 lbs of cut up chicken (remove skin)
3 tblsp olive oil
1 red bellpepper (cut into strips)
1/2 cup pimiento stuffed olives (roughly chopped)
2 tsp honey
Salt and pepper to taste
In a medium bowl, combine tangelo juice, lime juice, 2 tsp of Creole/Cajun seasoning and cumin. Whisk until blended. In another bowl, combine flour and 2 tsp of Creole/Cajun seasoning; mix well. Dip chicken pieces in the citrus blend then into the four mixture, shaking off excess. Save the marinade for the sauce. In a large nonstick pan/skillet add the olive oil and heat. Cook chicken in batch approximately 8-10 minutes or until brown. Turn once and brown the other side. Add oil if necessary. When all chicken pieces are done, remove excess oil and add the red bell peppers; cook until crisp tender. Stir in the remainder of the marinade, olives and honey. Bring to a boil, reduce the heat to low and return the cooked chicken pieces back to the pan. Cover and allow the chicken to simmer in the sauce for 15 to 20 minutes. Remove cover and allow the chicken to cook for another 5 minutes or until sauce has thicken and chicken is no longer pink in the center. Since the olives provide some of the salt, taste first, add salt and pepper if needed. Serve over rice.
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