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| 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 |
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.
This is just jinks!!! None of these recipes are bad!!! Well,it sure is good.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
this is a very versatile recipe and always a crowd pleaser. you can guarantee it to vegetarians, or add meat as you choose. it is the most requested thing for me to bring to pot-luck suppers.since you have to make it in advance,there is no last minute rush.