Title: Chicken Baked with Orange-Spiced Harissa Sauc
Categories: Moroccan Spice Poultry
Yield: 4 Servings
| 1/4 | c | Harissa sauce (preceeding) |
| 1/2 | c | Orange juice |
| 1 | tb | Grated orange peel |
| 1/4 | c | Cider vinegar |
| 2 | tb | Vegetable oil |
| 2 | ts | Sugar |
| 1 | ts | Ground cinnamon |
| 3 | lb | Chicken |
Combine all ingredients except chicken to make a smooth sauce. Thin with
orange juice if needed.
Separate skin from chicken breast being careful not to cut the skin. Place
some of the sauce between breast skin and breast. Cover chicken with the
remainder of the sauce and marinate 3-4 hours in the refigerator.
Bake chicken in a 350ø F oven for two hours until done basting frequently
with sauce. Cover chicken with aluminum foil if chicken browns too soon.
Heat Index = 4