Cinnamon Chicken

Recipe Ingredients

1 1/2 cups	355ml	Dry sherry
1 teaspoon	5ml	Cinnamon
1/2 cup	118ml	Honey
1/4 cup	59ml	Lemon juice
4		Garlic cloves - minced
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Frying chicken - (2 1/2 to 3 lbs) - cut into pieces
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

In a medium-size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.

To cook, preheat the oven to 350 degrees.

Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.

Heat the oil in an ovenproof skillet over medium-high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven. Bake about 20 minutes and serve.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6288 broadcast 09-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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