Honey-Spiced Chicken with Orange Sauce
In Israel honey is an ingredient used to signal festive occasions, to celebrate
the sweetness of life or of a new year. Serve this wonderful dish with Couscous
or Jewish Egg Braid.
- 2 tablespoons chicken fat or vegetable oil
- 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
- 2 medium onions, sliced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- 1 cup orange juice
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup pitted ripe olives
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- Orange slices
- Heat oil in skillet until hot. Cook chicken over medium heat until brown on all
sides, about 15 minutes.
- Place chicken in ungreased 11 x 7-inch baking dish; top with onions.
- Sprinkle with salt, paprika and pepper.
- Mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken.
- Add olives.
- Cover and bake at 350 degrees
F until thickest pieces of chicken are done, 45 to 60 minutes.
- Arrange chicken, onions and olives on platter.
- Pour pan juices into saucepan; heat to boiling.
- Mix water and cornstarch; stir into juices. Cook and stir until
slightly thickened, 1 to 2 minutes.
- Garnish chicken with orange slices; serve with orange sauce.
Yield: 6 to 8 servings