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Honey Spiced Chicken With Orange Sauce

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  Vegetable oil/Chicken fat 2 Tablespoon
  Broiler fryer chicken 3 Pound, cut up
  Onions 2 Medium, sliced
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Orange slice 4

Heat oil in skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Place chicken in ungreased oblong baking dish, 11 x 7 x 1 1/2 inches; top with onions.
Sprinkle with salt, paprika and pepper.
Mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken.
Add olives.
Cover and cook in 350° oven until thickest pieces of chicken are done, 45 to 60 minutes.
Arrange chicken, onions, and olives on platter.
Pour pan juices into saucepan; heat to boiling.
Mix water and cornstarch; stir into juices.
Cook and stir until slightly thickened, 1 to 2 minutes.
Garnish chicken with orange slices; serve with orange sauce.

Recipe Summary

Side Dish

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