Israeli Sweet And Spiced Chicken
Succulent chicken simmered in sweet orange and honey glaze, spiced with ginger and nutmeg, complemented by olives and citrus segments for a vibrant, flavorful meal.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 tsp. vegetable oil ⓘ
- 1 (3 lb.) whole chicken, cut into 8 to 12 pieces and skinned ⓘ
- 2 c. thinly sliced onions
- 1 c. orange juice (no sugar added) ⓘ
- 2 Tbsp. honey ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1/2 tsp. ground ginger ⓘ
- 1/2 tsp. ground nutmeg ⓘ
- 8 large pitted black olives, sliced or whole ⓘ
Instructions
- Preheat oven to 350°F.
- In a 10-inch nonstick skillet, heat vegetable oil; in batches, brown chicken pieces on all sides.
- Spread sliced onions over the bottom of a 3-quart shallow casserole dish.
- Top the onions with the browned chicken pieces.
- In a 2-cup measure or bowl, combine orange juice, honey, salt, pepper, ground ginger, and ground nutmeg.
- Pour the orange juice mixture evenly over the chicken.
- Top the chicken with sliced or whole black olives.
- Cover the casserole and bake until the chicken is tender, about 45 minutes.
- In a small bowl, mix water and cornstarch to make a slurry.
- Remove the casserole from the oven, transfer chicken and onions to a serving platter if desired.
- Pour the cooking liquid into a small saucepan, bring to a boil, and stir in the cornstarch slurry to thicken the sauce.
- Add orange segments to the chicken before serving.
Tips & Substitutions
For enhanced flavor, marinate the chicken in the orange juice mixture for a few hours or overnight. If you don't have black olives, green olives can be a great substitute. To make it spicier, add a pinch of cayenne pepper or paprika. You can also use a whole chicken without cutting it up for a more rustic presentation.
Serving Suggestions
Serve the chicken with a side of couscous or rice to soak up the delicious sauce. A fresh Mediterranean Chicken Salad would complement the dish nicely, adding a refreshing crunch. Garnish with fresh parsley or cilantro for a pop of color. You can also serve it with Chilled Fresh Tomato Soup for a light appetizer or starter.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a preheated 350°F oven for about 20 minutes, or until heated through. You can also reheat in the microwave, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Israeli Sweet And Spiced Chicken contains roughly 1848 calories, with 1g protein, 62g carbohydrates, and 181g fat. It is an excellent source of vitamin A (310% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but cooking times will vary. Boneless pieces may cook faster, so check for doneness after 30 minutes to avoid overcooking.
What can I serve with Israeli Sweet and Spiced Chicken?
This dish pairs well with couscous or rice, which will absorb the flavorful sauce. You might also consider serving it with a side of roasted vegetables or a simple green salad.
How spicy is this chicken recipe?
The recipe is not inherently spicy, but you can adjust the heat by adding spices like cayenne pepper or red pepper flakes. Start with a small amount and adjust to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).