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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


  1. Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes.
  2. Place chicken in ungreased 11 x 7-inch baking dish; top with onions.
  3. Sprinkle with salt, paprika and pepper.
  4. Mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken.
  5. Add olives.
  6. Cover and bake at 350 degrees F until thickest pieces of chicken are done, 45 to 60 minutes.
  7. Arrange chicken, onions and olives on platter.
  8. Pour pan juices into saucepan; heat to boiling.
  9. Mix water and cornstarch; stir into juices. Cook and stir until slightly thickened, 1 to 2 minutes.
  10. Garnish chicken with orange slices; serve with orange sauce.

Yield: 6 to 8 servings


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