Israeli Sweet And Spiced Chicken

Recipe Ingredients

4 teaspoons	20ml	Vegetable oil
3 lbs	1362g / 48oz	Chicken
		Cut into 8 pieces --
		Skinned
2 cups	125g / 4.4oz	Onions
		Thinly sliced
1 cup	237ml	Orange juice
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
8		Pitted black olives
1 tablespoon	15ml	Water
2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Oranges (small)
		Peeled - sectioned
		OR 1 c canned mandarin
		Orange sections

Recipe Instructions

Preheat oven to 350 F. In a 10 inch non-stick skillet, heat oil. In batches, brown chicken pieces on all sides. Spread onion slices over bottom of shallow 3-quart casserole, top onions with chicken pieces. Combine orange juice, honey and seasonings in bowl, pour mixture evenly over chicken and top chicken with olives.

Cover casserole and bake until chicken is tender, about 45 minutes. Transfer chicken and olives to serving platter and keep warm. Scrape onions and pan juices onto 1-quart saucepan and bring to a boil.

Combine water and cornstarch in small cup, stirring to dissolve cornstarch, stir into onion mixture. reduce heat and simmer, stirring constantly, until mixture thickens, pour sauce over chicken. Serve garnished with orange sections. Makes 4 servings.

From Weight Watchers New International Cookbook

Source:
MR FOOD

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