Moroccan Chicken baked with Orange-spiced harissa sauce
1/4 cup Harissa sauce (see Art Girl's post)
1/2 cup Orange juice
1 tb Grated orange peel
1/4 cup Cider vinegar
2 tb Vegetable oil
1 ts Ground cinnamon
2 ts sugar (optional)
3 lb Chicken
Combine all the ingredients to make a smooth paste, thinning with orange juice as needed. Separate chicken breast from skin (try not to cut or tear skin). Spread sauce between skin and chicken (you can do this with other pieces as well) and spread the rest of the sauce evenly over the chicken. Allow to marinate in the refrigerator 3-4 hours. Bake at 350 degrees for 2 hours.
This cooks slowly. So there is a chance of it drying out. It's important to baste the chicken frequently and cover it with foil if it starts browning too soon. Drain excess liquids as necessary.
If you eat meat, this is delicious. The meat falls right off the bone. I like to serve this with couscous on a bed of fresh greens and with a garnish of orange slices arranged on the side of the plate.