Israeli Sweet and Spiced Chicken

• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 3 pound chicken cut into 8 pieces, skinned
• 2 cups onions thinly sliced
• 1 cup orange juice no sugar added
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg ground
• 8 large black olives pitted
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2 small oranges peeled, sectioned

1. Preheat oven to 350F (180C).
2. In 10-inch non-stick 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 2-cup measure or 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.
6. Transfer chicken and olive to serving platter and keep warm.
7. Scrape onions and pan juices into 1-quart saucepan and bring to a boil.
8. In small cup combine water and cornstarch, stirring to dissolve cornstarch; stir into onion mixture.
9. Reduce heat and simmer, stirring constantly, until mixture thickens; pour over chicken.
10. Serve garnished with orange sections.

vegetable oil, vegetable oil, chicken, onions, orange juice no sugar, honey, salt, paprika, ginger, nutmeg ground, black olives, water, cornstarch, oranges

Taken from recipeland.com/recipe/v/israeli-sweet-spiced-chicken-47294 (may not work)