Bon Appetit/September 2002

Cinnamon-Roasted Chicken with Harissa Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup olive oil 1/4 cup ground cinnamon 1 tablespoon salt
1 teaspoon cayenne pepper 1 teaspoon sugar 8 small chicken breast halfs with skin and bones
8 chicken thighs with skin and bones 1 cup (about) all purpose flour 4 tablespoons (about) peanut oil
HARISSA SAUCE: 1 tablespoon coriander seeds 1 tablespoon caraway seeds 4 large garlic cloves, unpeeled
4 large red bell peppers 1/2 cup extra-virgin olive oil 1 tablespoon sugar
2 teaspoons dried crushed red pepper



1 Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
2 Preheat oven to 475 F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.
3 HARISSA SAUCE: Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
4 Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper.

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