Honey-Spiced Chicken with Orange Sauce In Israel honey is an ingredient used to signal festive occasions, to celebrate the sweetness of life or of a new year. Serve this wonderful dish with Couscous or Jewish Egg Braid. 2 tablespoons chicken fat or vegetable oil 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up 2 medium onions, sliced 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon pepper 1 cup orange juice 1/4 cup honey 2 tablespoons lemon juice 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup pitted ripe olives 1 tablespoon cold water 2 teaspoons cornstarch Orange slices Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Place chicken in ungreased 11 x 7-inch baking dish; top with onions. Sprinkle with salt, paprika and pepper. Mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Add olives. Cover and bake at 350 degrees F until thickest pieces of chicken are done, 45 to 60 minutes. Arrange chicken, onions and olives on platter. Pour pan juices into saucepan; heat to boiling. Mix water and cornstarch; stir into juices. Cook and stir until slightly thickened, 1 to 2 minutes. Garnish chicken with orange slices; serve with orange sauce. Yields 6 to 8 servings.