HONEY-SPICED CHICKEN WITH ORANGE SAUCE

Honey-Spiced Chicken with Orange Sauce image

Create a classic delicious Jewish chicken dish with traditional use of honey.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium onions, sliced
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pitted ripe olives
1 tablespoon cold water
2 teaspoons cornstarch
Orange slices, if desired

Steps:

In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.

Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 17 g, TransFat 0 g