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Prep 30min
Total60min
Servings6
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Ingredients
2
tablespoons vegetable oil
1
cut-up whole chicken (3 to 3 1/2 lb)
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, if desired
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Steps
1
In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
2
Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
3
Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
4
Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.
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In Israel, as in much of the Middle East, honey is an ingredient used to signal festive occasions, to celebrate the sweetness of life or of a new year.
Serve this chicken with a side of couscous or rice and fresh green beans.
Paprika is a spice made from grinding dried fruits such as bell pepper and chili peppers and is used to add flavor and color.
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