Israeli Sweet And Spiced Chicken

• 1 Tbsp. plus 1 tsp. vegetable oil
• 1 (3 lb.) whole chicken, cut into 8 to 12 pieces and skinned
• 2 c. thinly sliced onions
• 1 c. orange juice (no sugar added)
• 2 Tbsp. honey
• 1 tsp. each: salt and pepper
• 1/2 tsp. each: ground ginger and ground nutmeg
• 8 large pitted black olives, sliced or whole
• 1 Tbsp. water
• 2 tsp. cornstarch
• 2 small oranges, peeled and sectioned or 1 c. canned mandarin orange sections (no sugar added)

1. Preheat oven to 350u0b0.
2. In a 10-inch nonstick skillet, heat oil; in batches, brown chicken pieces on all sides.
3. Over bottom of shallow 3-quart casserole, spread onion slices; top onions with chicken pieces.
4. In a 2-cup measure of bowl combine juice, honey and seasonings; pour mixture evenly over chicken and top chicken with olives.
5. Cover casserole and bake until chicken is tender, about 45 minutes.

vegetable oil, chicken, onions, orange juice, honey, salt, ground ginger, black olives, water, cornstarch, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287697 (may not work)