Cinnamon-Roasted Chicken With Harissa Sauce
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Ground Cinnamon1 tbsp
Salt1 tsp
Cayenne Pepper1 tsp
Sugar4 tbsps
Peanut Oil (about)Directions:
1
Mix first 5 ingredients in small bowl
2
Place chicken breasts and thighs in 2-gallon resealable plastic bag
3
Pour oil mixture over; seal bag
4
Turn bag to coat chicken with marinade
5
Chill overnight
6
Preheat oven to 475°F
7
Transfer chicken to rimmed baking sheet, shaking off marinade
8
Sprinkle chicken all over with flour
9
Heat 1 tablespoon peanut oil in large skillet over medium-high heat
10
Working in batches, add chicken to skillet
11
Cook until golden, adding more oil as needed, about 3 minutes per side
12
Return chicken to baking sheet, skin side up
13
Roast until cooked through, about 15 minutes
14
Serve with Harissa Sauce
15
Mix first 5 ingredients in small bowl
16
Place chicken breasts and thighs in 2-gallon resealable plastic bag
17
Pour oil mixture over; seal bag
18
Turn bag to coat chicken with marinade
19
Chill overnight
20
Preheat oven to 475°F
21
Transfer chicken to rimmed baking sheet, shaking off marinade
22
Sprinkle chicken all over with flour
23
Heat 1 tablespoon peanut oil in large skillet over medium-high heat
24
Working in batches, add chicken to skillet
25
Cook until golden, adding more oil as needed, about 3 minutes per side
26
Return chicken to baking sheet, skin side up
27
Roast until cooked through, about 15 minutes
28
Serve with Harissa Sauce