Israeli Sweet & Spiced Chicken

Ingredients: 0.50 Teaspoon Nutmeg 0.50 Teaspoon Ginger 2.00 Cup Onions 1.00 Cup Orange Juice 2.00 Tablespoon Honey 0.00 Peeled -- Sectioned Or 1 C Canned Mandarin 1.00 Teaspoon Paprika 0.00 Orange Sections 3.00 Lb Chicken 4.00 Teaspoon Vegetable Oil 0.00 Skinned 1.00 Tablespoon Water 2.00 Teaspoon Cornstarch 0.00 Thinly Sliced 0.00 Cut Into 8 Pieces -- 2.00 Small Oranges 8.00 Large Whole Pitted Black Olives 1.00 Teaspoon Salt

Directions:

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 :