| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables |
Israeli |
Chicken, Main dish, Ethnic, Fruits |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Vegetable oil |
| 3 |
lb |
Chicken |
|
|
Cut into 8 pieces — |
|
|
Skinned |
| 2 |
c |
Onions |
|
|
Thinly sliced |
| 1 |
c |
Orange juice |
| 2 |
tb |
Honey |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Nutmeg |
| 8 |
lg |
Whole pitted black olives |
| 1 |
tb |
Water |
| 2 |
ts |
Cornstarch |
| 2 |
sm |
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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