Israeli Sweet & Spiced Chicken
Yield
8 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
ground |
|
| 8 | large |
black olives
pitted |
|
| 1 | tablespoon |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | small |
oranges
peeled, sectioned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
vegetable oil
|
|
| 1.4 | kg |
chicken
cut into 8 pieces, skinned |
|
| 473 | ml |
onions
thinly sliced |
|
| 237 | ml |
orange juice
no sugar added |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 8 | large |
black olives
pitted |
|
| 15 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 2 | 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.
