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Chicken Baked With Orange-Spiced Harissa Sauc

moroccan, poultry, spice

1/4 cup harissa sauce (preceeding)
1/2 cup orange juice
1 tablespoon grated orange peel
1/4 cup cider vinegar
2 tablespoon vegetable oil
2 teaspoon sugar
1 teaspoon 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

Yield: 4 servings

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