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| 4 Teelöffel | vegetable oil |
| 3 x ca. 450 g | Whole chicken, cut into 8 pieces, skinned |
| 2 Tasse | onions thinly sliced |
| 1 Tasse | Orange juice (no sugar added) |
| 2 Esslöffel | honey |
| 1 Teelöffel | Each salt and paprika |
| 1/2 Teelöffel | Each ground ginger and ground nutmeg |
| 8 gross | Pitted black olives, sliced or whole |
| 1 Esslöffel | water |
| 2 Teelöffel | cornstarch |
| 2 klein | Oranges, peeled and sectioned (Or 1 cup |
| | Canned mandarin orange sections |
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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.
[Weight Watchers New International Cookbook]
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