Israeli Sweet & Spiced Chicken
Source of Recipe
Marge Nemeth
List of Ingredients
4 tsp Vegetable oil
3 lb Chicken Cut into 8 pieces- Skinned
2 cup Onions Thinly sliced
1 cup Orange juice
2 tbl Honey
1 tsp Salt
1 tsp Paprika
1/2 tsp Ginger
1/2 tsp Nutmeg
8 lrg Whole pitted black olives
1 tbl Water
2 tsp Cornstarch
2 sm Oranges Peeled sectioned OR 1 c canned mandarin Orange sections Recipe
Preheat oven to 350ºF. 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.
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