Israeli Sweet & Spiced Chicken Recipe
4 tsp vegetable oil
3 lb chicken
1 cut into 8 pieces --
2 cup onions
1 thinly sliced
1 cup orange juice
2 tbsp honey
1 tsp salt
1 tsp paprika
1/2 tsp ginger
1/2 tsp nutmeg
8 large whole pitted black olives
1 tbsp water
2 tsp cornstarch
2 small oranges
1 peeled -- sectioned
1 or 1 c canned mandarin
1 orange sections
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
to Diet Recipes
Food Tips of the Week
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Vegetablesi in the brassica family are full of vitamins (eg.folate and vit c), minerals (including potassium and selenium), isothiocyanates, antioxidents and indole-3-carbinol.
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Israeli Sweet & Spiced Chicken Recipe Index from Recipes 4U
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