Yield: Makes 4 Servings
Olives, onions, and oranges at interest to this casserole.
1 tablespoon +1 teaspoon vegetable oil
1 whole chicken (3 pounds), cut into 8 or 12 pieces and scanned
2 cups thinly sliced onions
1 cup orange juice (no sugar added)
2 tablespoons honey
1 teaspoon each salt and pepper he cup
1/2 teaspoon each ground Ginger and ground nutmeg
8 large pitted black olives, sliced or whole new line 1 tablespoon water
2 teaspoons cornstarch
2 small oranges, peeled and sections, or 1 cup canned mandarin orange sections (No Sugar Added)
How to Make
preheat oven to 350°. And 10-inch nonstick skillet heat oil; in batches, Brown chicken pieces on all sides. Over bottom of shallow 3-quart casserole dish spread onion slices; top onions with chicken pieces. In 2-cup measure or bowl combine juice, honey, and seasonings; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 min.
Transferred chicken and olives to serving platter and keep warm. Scrape onions and pan juices into 1-quart saucepan and bring to a boil. In small cup combine water and cornstarch, stirring to dissolve cornstarch; stir into onion mixture. Reduce heat and simmer, stirring constantly, until mixture thickens; pour over chicken. Serve garnished with orange sections.
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