Cinnamon-Roasted Chicken with Harissa Sauce

Name: Cinnamon-Roasted Chicken with Harissa Sauce
Prep time: 24 min
Cook time: 25 min
Total time: 49 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup olive oil; 0.25 cup ground cinnamon; 1 tbsp salt; 1 tsp cayenne pepper; 1 tsp sugar; 8 boneless skinless chicken breast halves; 8 boneless skinless chicken thighs; 1 cup fat free chicken broth; 3 tbsp harissa

Chicken roasted in the oven and spiced with cinnamon and harissa for a Moroccan sauce. It comes to the table with harissa sauce.

49 min · Serves 12 · Easy

Method

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Time: Prep 24 min · Cook 25 min · 49 min total
Difficulty: easy

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. Skin side up roast until cooked through, about 20 minutes. Warm the chicken broth in a pan with the Harissa until hot. Serve with Harissa Sauce.
20 min