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Add a photoServings: 8
Ingredients
- 1 c. extra virgin olive oil
- 1/4 c. grnd cinnamon
- 1 Tbsp. salt
- 1 tsp cayenne pepper
- 1 tsp sugar
- 8 sm chicken breast halves with skin and bones
- 8 x chicken thighs with skin and bones
- 1 c. all-purpose flour - (about)
- 4 Tbsp. peanut oil - (about) Harissa Sauce (see recipe)
Directions
- Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mix over; seal bag. Turn bag to coat chicken with marinade. Refrigerateovernight.
- Preheat oven to 475 degrees. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour.
- Heat 1 Tbsp. peanut oil in large skillet over medium-high heat. Working in batches, add in chicken to skillet. Cook till golden brown, adding more oil as needed, about 3 min per side. Return chicken to baking sheet, skin-side up. Roast till cooked through, about 15 min. Serve with Harissa Sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 702 | |
| Calories from Fat 478 | 68% |
| Total Fat 53.73g | 67% |
| Saturated Fat 10.6g | 42% |
| Trans Fat 0.27g | |
| Cholesterol 127mg | 42% |
| Sodium 995mg | 41% |
| Potassium 431mg | 12% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.67g | 0% |
| Protein 38.6g | 62% |
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Comments
February 29, 2012Sounds good, but when I clicked on the option for the harrissa recipe, I was brought to an Irish whiskey sight. Not a bad thing, but I wanted to see the ingredients for harrissa. Fortunately, I have a jar of harrissa from Tunisia that I can use to serve with this dish.
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