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ISRAELI SWEET AND SPICED CHICKEN

Category:    Chicken
Yield: 4 servings
 
      4 ts Vegetable oil                            -ground nutmeg
      3 lb Whole chicken, cut into 8           8 lg Pitted black olives, sliced
           -pieces, skinned                         -or whole
      2 c  Thinly sliced onions                1 tb Water
      1 c  Orange juice (no sugar              2 ts Cornstarch
           -added)                             2 sm Oranges, peeled and
      2 tb Honey                                    -sectioned (OR 1 cup
      1 ts Each salt and paprika                    Canned mandarin orange
    1/2 ts Each ground ginger and                   -sections
 
  Preheat oven to 350F.  In 10-inch nonstick 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 into 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.

 

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