Chicken baked with orange-spiced harissa sauc
Chicken Moroccan Peppers Poultry
Last updated 6/12/2012 12:49:13 AM. Recipe ID 10534. Report a problem with this recipe.
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
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
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