Israeli Sweet and Spiced Chicken

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70 minutes Prep: 25 minutes Cook: 45 minutes

491 calories per serving view nutrition facts

Ingredients

1	tablespoon	vegetable oil
1	teaspoon	vegetable oil
3	pound	chicken	cut into 8 pieces, skinned
2	cups	onions	thinly sliced
1	cup	orange juice	no sugar added
2	tablespoons	honey
1	teaspoon	salt
1	teaspoon	paprika
1/2	teaspoon	ginger
1/2	teaspoon	nutmeg	ground
8	large	black olives	pitted
1	tablespoon	water
2	teaspoons	cornstarch
2	small	oranges	peeled, sectioned

Directions

Preheat oven to 350 degrees F.

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.

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1 comment

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1. Report Israel 3 months ago

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

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