2 tbsp. vegetable oil
2 1/2-3 lb. fryer chicken, cut into pieces
2 med. white onions, sliced so that it separates into circles
1 tsp. paprika
1/8 tsp. black pepper
1 c. orange juice
1/4 c. honey
2 tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tbsp. cold water
2 tsp. cornstarch
1 (6 oz.) can pitted black olives, drained
1 attractive orange, sliced

Cook chicken in oil over medium heat, until brown on all sides, at least 15 minutes. Place chicken in ungreased oblong baking dish, 11 x 7 x 1 1/2 inches; sprinkle pepper and paprika over chicken and top with onion slices.

Mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Cover and cook in 350 degree oven until done, 45 minutes to 1 hour. Arrange chicken and onions on platter.

Pour pan juices into a saucepan and heat to boiling. Mix water and cornstarch; stir slowly into juices. Cook and stir until slightly thickened, 1-2 minutes. Garnish chicken with orange slices and olives; serve with orange sauce on the side. Yield 6-8 servings. This dish requires some last minute work (making the orange sauce) and looks very pretty on a serving plate.