Chicken Baked With Orange-spiced Harissa Sauce

Now what is glorifying God, but a rejoicing at that glory He has displayed? An understanding of the perfections of God, merely, cannot be the end of the creation; for he had as good not understand it, as see it and not be at all moved with joy at the sight. Neither can the highest end of creation be the declaring God’s glory to others; for the declaring God’s glory is good for nothing otherwise than to raise joy in ourselves and others at what is declared.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Moroccan	Moroccan, Peppers, Poultry	4	Servings

INGREDIENTS

1/4	c	Harissa sauce, preceeding
1/2	c	Orange juice
1	T	Grated orange peel
1/4	c	Cider vinegar
2	T	Vegetable oil
2	t	Sugar
1	t	Ground cinnamon
3	lb	Chicken

INSTRUCTIONS

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 350Ã¸ F oven
for two hours until done basting frequently with sauce. Cover chicken
with aluminum foil if chicken browns too soon. Heat Index = 4  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 145 Calories From Fat: 81 Total Fat: 9g Cholesterol: 0mg Sodium: 1042.2mg Potassium: 376.1mg Carbohydrates: 7.7g Fiber: <1g Sugar: 6.1g Protein: 7.1g