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Israeli Sweet & Spiced Chicken

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Submitted by Poppy

Israeli sweet and spiced chicken braised with orange juice, honey, paprika, ginger and nutmeg over a bed of onions, finished with black olives and fresh orange segments. A bright Middle Eastern one-pot dinner.

YIELD

8 servings

PREP

25 min

COOK

45 min

READY

70 min

This Israeli sweet and spiced chicken leans into the North African and Levantine tradition of cooking poultry with fruit and warm spices. Orange juice and honey form the sauce base, then paprika, ginger and nutmeg bring a warming spice profile that lands somewhere between Moroccan tagine and Shabbat-dinner roast.

Browning the chicken first is a must, not optional. Those caramelized bits that stick to the pan become the backbone of the finished pan sauce once everything braises together in the oven.

A cornstarch slurry stirred into the reduced pan juices gives the sauce a glossy, restaurant-style body that clings to the chicken instead of pooling on the plate. Fresh orange segments scattered over the top at the end add a pop of cool, juicy contrast to the warm, honeyed gravy underneath.

Serve over couscous, rice or warm flatbread to catch every drop of sauce.

Kitchen Tips

  • Skin the chicken as the recipe calls for, the skin can’t crisp under a covered braise and just turns rubbery
  • Brown in batches, crowding the pan drops the temperature and you’ll steam instead of sear
  • Slice the onions thin and even, they melt into the sauce rather than staying crunchy
  • Make the cornstarch slurry with cold water, hot liquid seizes the starch into lumps
  • Taste the sauce before thickening, the braise concentrates salt and honey so adjust accordingly

Variations

  • Add a cinnamon stick and a few strands of saffron for a more pronounced Moroccan lean
  • Swap some of the orange juice for pomegranate juice for a tarter finish
  • Use bone-in thighs only for richer, more forgiving meat that stays juicy through the full braise

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
1 5
TEASPOON ML VEGETABLE OIL
3 1.4
POUND KG CHICKEN
cut into 8 pieces, skinned
2 473
CUPS ML ONIONS
thinly sliced
1 237
CUP ML ORANGE JUICE
no sugar added
2 30
TABLESPOONS ML HONEY
1 5
TEASPOON ML SALT
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
ground
8 8
LARGE LARGE BLACK OLIVES
pitted
1 15
TABLESPOON ML WATER
2 10
TEASPOONS ML CORNSTARCH
2 2
SMALL SMALL ORANGES
peeled, sectioned

Directions

Preheat oven to 350℉ (180℃).

In 10-inch non-stick skillet heat oil; in batches, brown chicken pieces on all sides.

Over bottom of shallow 3-quart casserole spread onion slices; top onions with chicken pieces.

In 2-cup measure or bowl combine juice, honey, and seasonings; pour mixture evenly over chicken and top chicken with olives.

Cover casserole and bake until chicken is tender, about 45 minutes.

Transfer chicken and olive to serving platter and keep warm.

Scrape onions and pan juices into 1-quart saucepan and bring to a boil.

In small cup combine water and cornstarch, stirring to dissolve cornstarch; stir into onion mixture.

Reduce heat and simmer, stirring constantly, until mixture thickens; pour over chicken.

Serve garnished with orange sections.

* not incl. in nutrient facts Arrow up button

Comments


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This is just jinks!!! None of these recipes are bad!!! Well,it sure is good.

 

 

Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 408 34% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 478mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 100g
Vitamin A 7% Vitamin C 49%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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