Follow these steps for perfect results
vegetable oil
vegetable oil
chicken
cut into 8 pieces, skinned
onions
thinly sliced
orange juice
no sugar added
honey
salt
paprika
ginger
nutmeg ground
black olives
pitted
water
cornstarch
oranges
peeled, sectioned
Preheat oven to 350F (180C).
Heat 1 tablespoon of vegetable oil in a 10-inch non-stick skillet over medium-high heat.
Brown chicken pieces in batches on all sides until golden brown. Remove chicken from skillet and set aside.
Thinly slice onions.
Spread onion slices over the bottom of a shallow 3-quart casserole dish.
Place the browned chicken pieces on top of the onions.
In a 2-cup measure or bowl, combine orange juice, honey, salt, paprika, ginger, and ground nutmeg.
Pour the orange juice mixture evenly over the chicken.
Top the chicken with pitted black olives.
Cover the casserole dish with a lid or aluminum foil.
Bake in the preheated oven for approximately 45 minutes, or until the chicken is tender and cooked through.
Once cooked, transfer the chicken and olives to a serving platter to keep warm.
Scrape the onions and pan juices from the casserole dish into a 1-quart saucepan.
Bring the onion mixture to a boil over medium heat.
In a small cup, combine water and cornstarch.
Stir to dissolve the cornstarch completely.
Stir the cornstarch slurry into the boiling onion mixture.
Reduce the heat to low and simmer, stirring constantly, until the sauce thickens.
Pour the thickened sauce over the chicken on the serving platter.
Peel and section the oranges.
Garnish the chicken with orange sections before serving.
Serve immediately.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for enhanced flavor.
Adjust the amount of honey to your preferred level of sweetness.
Serve with couscous or rice to soak up the delicious sauce.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time and baked later.
Arrange chicken pieces on a platter, garnish with fresh orange segments and chopped parsley.
Serve with couscous or rice.
Serve with a side of roasted vegetables.
Garnish with fresh parsley or cilantro.
Pairs well with the sweet and savory flavors.
Discover the story behind this recipe
Reflects the blend of sweet and savory flavors common in Israeli cuisine.
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