Israeli Sweet and Spiced Chicken
Preheat oven to 350oF. 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.
1 tablespoon Plus 1 ts vegetable oil
1 Chicken (3lbs) (cut into 8 or 12 pieces and skinned)
2 cups Thinly sliced onions
1 cup Orange juice (no sugar added)
2 tablespoons Honey
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Ginger
1/2 teaspoon Ground nutmeg
8 Large pitted black olives (sliced or whole)
1 tablespoon Water
2 teaspoons Cornstarch
2 small Oranges (peeled and sectioned, or 1 cup canned mandarin - orange sections)