| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables |
Israeli |
Chicken, Ethnic, Fruits, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
t |
Vegetable oil |
| 3 |
lb |
Chicken |
|
|
Cut into 8 pieces |
|
|
Skinned |
| 2 |
c |
Onions |
|
|
Thinly sliced |
| 1 |
c |
Orange juice |
| 2 |
T |
Honey |
| 1 |
t |
Salt |
| 1 |
t |
Paprika |
| 1/2 |
t |
Ginger |
| 1/2 |
t |
Nutmeg |
| 8 |
|
Whole pitted black olives |
| 1 |
T |
Water |
| 2 |
t |
Cornstarch |
| 2 |
|
Oranges |
|
|
Peeled, sectioned |
|
|
OR 1 c canned mandarin |
|
|
Orange sections |
INSTRUCTIONS
Preheat oven to 350 F. In a 10 inch non-stick skillet, heat oil. In
batches, brown chickn 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, 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
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