Recipe - Chicken Baked With Orange-Spiced Harissa SauceCategories: Moroccan, Peppers, Poultry, Chicken Baked With Orange-Spiced Harissa Sauce
One fourth cup Harissa sauce (preceeding)
One half cup Orange juice
1 tablespoon Grated orange peel
One fourth cup Cider vinegar
2 tablespoon Vegetable oil
2 teaspoon Sugar
1 teaspoon Ground cinnamon
3 pound 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 34 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
Chicken Baked With Orange-Spiced Harissa Sauce recipe makes 4 Servings