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Cinnamon Roasted Chicken with Harissa Sauce

Cinnamon Roasted Chicken with Harissa Sauce

1 cup olive oil
1/4 cup Korintje Cinnamon Powder
1 tablespoon Sea Salt
1 teaspoon Cayenne Pepper Medium Heat
1 teaspoon sugar
8 small chicken breast halves with skin and bones
8 chicken thighs with skin and bones
1 cup all purpose flour
4 tablespoons (about) peanut oil
1/2 cup Harissa Sauce

Directions:
1.   In a small bowl, blend first 5 ingredients
2.   Using a 2 gallon sealable plastic bag, add the chicken pieces and pour the olive oil mixture into it.
3.   Seal the bag and turn bag several times to coat all the chicken
4.   Chill overnight in the refrigerator
5.   Heat oven to 475º F
6.   Using a rimmed baking sheet place chicken – after shaking off excess marinade – onto sheet
7.   Sprinkle flour over chicken covering all sides
8.   On medium heat in large skillet, heat peanut oil
9.   Add chicken to skillet in batches, cooking until golden, about 3-4 minutes – add more oil if needed
10. Place all chicken back on baking sheet skin side up
11. Roast for 15-18 minutes until no longer pink
12. Serve with Harissa Sauce on the side

Serves: 6

Prep Time: 25 minutes


Korintje Cinnamon Powder	Sea Salt	Cayenne Pepper Medium Heat