Title: Chicken baked with orange-spiced harissa sauc
 Categories: Moroccan, Peppers, 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