Name: Chicken Baked with Orange-Spiced Harissa Sauce
Ingredients: 1/4 c Harissa sauce (preceeding); 1/2 c Orange juice; 1 tb Grated orange peel; 1/4 c Cider vinegar; 2 tb Vegetable oil; 2 ts Sugar; 1 ts Ground cinnamon; 3 lb Chicken

God comes right out and tells us why He gives us more money than we need. It's not so we can find more ways to spend it. It's not so we can indulge ourselves and spoil our children. It's not so we can insulate ourselves from needing God's provision. It's so we can give – generously. When God provides more money, we often think, This is a blessing. Well, yes, but it would be just as scriptural to think, This is a test.

Randy Alcorn

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	tb	Grated orange peel
1/4	c	Cider vinegar
2	tb	Vegetable oil
2	ts	Sugar
1	ts	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 350&deg; 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

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