Honey-Spiced Chicken with Orange Sauce

Ingredients

• 2 tablespoons vegetable oil 
• 3 lb chicken whole
• 2 medium onion sliced
• 1 teaspoon salt 
• 1 teaspoon paprika 
• 0.1 teaspoon pepper 
• 1 cup orange juice 
• 0.3 cup honey 
• 2 tablespoons juice of lemon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 0.5 cup olives pitted ripe
• 1 tablespoon water cold
• 2 teaspoons cornstarch 
• 1 slices cranberry-orange relish 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• aluminum foil
• dutch oven
• glass baking pan

Directions

1. In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat.
2. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
3. Heat oven to 350°F.
4. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices.
5. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken.
6. Sprinkle olives over top. Cover with foil.
7. Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
8. Arrange chicken, onions and olives on platter.
9. Pour pan juices into 1-quart saucepan.
10. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices.
11. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened.
12. Garnish chicken with orange slices; serve with orange sauce.