Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Vegetable oil -ground nutmeg
3 lb Whole chicken, cut into 8 8 lg Pitted black olives, sliced
-pieces, skinned -or whole
2 c Thinly sliced onions 1 tb Water
1 c Orange juice (no sugar 2 ts Cornstarch
-added) 2 sm Oranges, peeled and
2 tb Honey -sectioned (OR 1 cup
1 ts Each salt and paprika Canned mandarin orange
1/2 ts Each ground ginger and -sections

Preheat oven to 350F. In 10-inch nonstick skillet heat oil; in
batches, brown chicken pieces on all sides. Spread onion slices over
bottom of shallow 3-quart casserole; top onions with chicken pieces.
Combine orange juice, honey and seasonings in bowl; pour mixture
evenly over chicken and top chicken with olives. Cover casserole and
bake until chicken is tender, about 45 minutes. Transfer chicken and
olives to serving platter and keep warm. Scrape onions and pan
juices into 1-quart saucepan and bring to a boil. Combine water and
cornstarch in small cup, stirring to dissolve cornstarch; stir into
onion mixture. Reduce heat and simmer, stirring constantly, until
mixture thickens; pour sauce over chicken. Serve garnished with
orange sections.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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