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Israeli sweet and spiced chicken
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| Artist: |
_ |
| Categories: |
Chicken, Israeli, Middle Eastern, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| tsp | Vegetable oil | | 3
| lbs | Whole chicken, cut into 8 | | | -pieces, skinned | | 2
| cup | Thinly sliced onions | | 1
| cup | Orange juice (no sugar | | | -added) | | 2
| tbsp | Honey | | 1
| tsp | Each salt and paprika | | 1/2
| tsp | Each ground ginger and | | | -ground nutmeg | | 8
| large | Pitted black olives, sliced | | | -or whole | | 1
| tbsp | Water | | 2
| tsp | Cornstarch | | 2
| small | Oranges, peeled and | | | -sectioned (OR 1 cup | | | Canned mandarin orange | | | -sections |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | In 10-inch nonstick skillet heat oil; in batches, brown chicken pieces on all sides. | | 3 | Spread onion slices over bottom of shallow 3-quart casserole; top onions with chicken pieces. | | 4 | Combine orange juice, honey and seasonings in bowl; pour mixture evenly over chicken and top chicken with olives. | | 5 | Cover casserole and bake until chicken is tender, about 45 minutes. | | 6 | Transfer chicken and olives to serving platter and keep warm. | | 7 | Scrape onions and pan juices into 1-quart saucepan and bring to a boil. | | 8 | Combine water and cornstarch in small cup, stirring to dissolve cornstarch; stir into onion mixture. | | 9 | Reduce heat and simmer, stirring constantly, until mixture thickens; pour sauce over chicken. | | 10 | Serve garnished with orange sections. | | 11 | makes 4 servings. | | 12 | [weight watchers new international cookbook] |
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