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1 tablespoon Plus 1 ts- vegetable oil
1 chicken (3lbs) -- cut into 8 or
12 pieces and skinned
2 cups Thinly sliced onions
1 cup Orange juice (no sugar added
2 tablespoons Honey
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Ginger
1/2 teaspoon Ground nutmeg
8 each Large pitted black olives
(sliced or whole)
1 tablespoon Water
2 teaspoons Cornstarch
2 small Oranges,peeled & sectioned
(or 1 cup canned mandarin -- orange
sections,no-s
Preheat oven to 350oF. In 10-inch non-stick skillet heat oil; in
batches, brown chicken pieces on all sides. Over bottom of shallow
3-quart casserole 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 minutes. Transfer chicken and
olive 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.
Each serving provides: 4 Protein Exchanges; 1 Vegetable exchange; 1 Fat
exchange; 1 Fruit exchange; 45 calories Optional exchange Per serving
with fresh oranges; 353 calories; 33 g protein; 11 g fat; 32 g
carbohydrate; 731 mg sodium; 99 mg cholesterol. With canned orange
sections: 348 calories; 33 g protein; 11 g fat; 31 g carbohydrate; 734
mg sodium; 99 mg cholesterol.
Typed by Richard Hollis Page 253, "Weight Watchers New international
Cookbook" 1985
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