Recipe - Israeli Sweet And Spiced Chicken

4 teaspoon Vegetable oil
3 pound Chicken
Cut into 8 pieces
Skinned
2 cup Onions
Thinly cut or sliced up
1 cup Orange juice
2 tablespoon Honey
1 teaspoon Salt
1 teaspoon Paprika
One half teaspoon Ginger
One half teaspoon Nutmeg
8 lg Whole pitted black olives
1 tablespoon Water
2 teaspoon Cornstarch
2 small Oranges
Peeled sectioned
OR 1 cup canned mandarin
Orange sections

Preheat oven to 350 F. In a 10 inch nonstick skillet, heat oil. In
batches, brown chickn pieces on all sides. Spread onion slices over bottom
of shallow 3quart 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 1quart 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, shared by Fred Peters on ECHO, formatted for MM by
Marge Nemeth. Recipe By
:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip