Chicken Baked With Orange-spiced Harissa Sauce
| 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 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 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