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Israeli Sweet and Spiced Chicken















Trans-fat Free


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
½ teaspoon ginger
½ teaspoon nutmeg
8 large black olives
1 tablespoon water
2 teaspoons cornstarch
2 small oranges
peeled, sectioned


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

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 over 11 years ago

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 40834% of calories 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?


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