Israeli Sweet and Spiced Chicken

1. Preheat oven to 350oF.
2. In 10-inch non-stick skillet heat oil; in batches, brown chicken pieces on all sides.
3. Over bottom of shallow 3-quart casserole spread onion slices; top onions with chicken pieces.
4. In 2-cup measure or bowl combine juice, honey, and seasonings; pour mixture evenly over chicken and top chicken with olives.
5. Cover casserole and bake until chicken is tender, about 45 minutes.
6. Transfer chicken and olive to serving platter and keep warm.
7. Scrape onions and pan juices into 1-quart saucepan and bring to a boil.
8. In small cup combine water and cornstarch, stirring to dissolve cornstarch; stir into onion mixture.
9. Reducei heat and simmer, stirring constantly, until mixture thickens; pour over chicken.
10. Serve garnished with orange sections.
11. 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.
12. With canned orange sections: 348 calories; 33 g protein; 11 g fat; 31 g carbohydrate; 734 mg sodium; 99 mg cholesterol.
13. Weight Watchers New international Cookbook 1985.