Recipe for cooking honey-spiced chicken with orange sauce

Jewish and Eastern European Recipes :: Jewish and Eastern European Main Dishes Poultry

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 Tbsp. chicken fat or canola (or other vegetable) oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 med. onions, sliced
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1 c. orange juice
1/4 c. honey
2 Tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. pitted ripe olives
1 Tbsp. cold water
2 tsp. cornstarch
Orange slices

Heat oil in skillet until hot. Cook chicken over med. heat until brown on every side, about 15 mins. Place chicken in ungreased 11 x 7-in. baking dish; top with onions. Sprinkle and distribute 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 fahrenheit until thickest pieces of chicken are done, 45 to 60 mins.

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 mins. Garnish chicken with orange slices; serve with orange sauce.

Yields 6 to 8 servings.