Israeli sweet & spiced chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Vegetable oil |
| 3 | pounds | Chicken |
| Cut into 8 pieces -- | ||
| Skinned | ||
| 2 | cups | Onions |
| Thinly sliced | ||
| 1 | cup | Orange juice |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| 8 | larges | Whole pitted black olives |
| 1 | tablespoon | Water |
| 2 | teaspoons | Cornstarch |
| 2 | smalls | Oranges |
| Peeled -- sectioned | ||
| OR 1 c canned mandarin | ||
| Orange sections | ||
Directions
Preheat oven to 350 F. In a 10 inch non-stick skillet, heat oil. In batches, brown chickn pieces on all sides. Spread onion slices over bottom of shallow 3-quart casserole, top onions with chicken pieces.
Combine orange juice, honey and seasonings in bowl, pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 minutes. Transfer chicken and olives to serving platter and keep warm. Scrape onions and pan juices onto 1-quart saucepan and bring to a boil. Combine water and cornstarch in small cup, stirring to dissolve cornstarch, stir into onion mixture. reduce heat and simmer, stirring constantly, until mixture thickens, pour sauce over chicken. Serve garnished with orange sections. Makes 4 servings. From Weight Watchers New International Cookbook, shared by Fred Peters on ECHO, formatted for MM by Marge Nemeth. Recipe By
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