Cinnamon-Roasted Chicken With Harissa Sauce

Recipe Ingredients

1 cup	237ml	Olive oil
1/4 cup	59ml	Ground cinnamon
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Sugar
8 teaspoons	40ml	Chicken breast halves with skin and bones (small)
8		Chicken thighs with skin and bones
1 cup	62g / 2.2oz	All-purpose flour - (about)
4 tablespoons	60ml	Peanut oil - (about)
		Harissa Sauce - (see recipe)

Recipe Instructions

Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.

Preheat oven to 475 degrees. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour.

Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin-side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.

This recipe yields 8 servings.

Source:
Bon Appetit, September 2002

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