Cinnamon Chicken

Name: Cinnamon Chicken
Ingredients: 1 teaspoon sea salt; 5 ounces dark brown sugar; 1 red onion, finely chopped; 3 garlic cloves, peeled and crushed; 3 cinnamon sticks, broken in half; 1 red chile, deseeded and finely sliced; 1 orange, juice and zest of, Grated; 4 chicken legs; 2 tablespoons olive oil, to brush

9 ingredients

9 steps

Ingredients

1 teaspoon sea salt
5 ounces dark brown sugar
1 red onion, finely chopped
3 garlic cloves, peeled and crushed
3 cinnamon sticks, broken in half
1 red chile, deseeded and finely sliced
1 orange, juice and zest of, Grated
4 chicken legs
2 tablespoons olive oil, to brush

Directions

1

In a large shallow bowl, mix the salt and sugar with 1/2 - 2-3 cup cold water until the sugar dissolves.
2

Stir in the red onion, garlic, cinnamon, red chili, plus the orange zest and juice.
3

Using a small sharp knife, make several incisions in the flesh of the chicken legs before adding them to the marinade.
4

Using your hands, rub the marinade into the chicken legs, turning to ensure they are evenly coated.
5

Cover with plastic wrap and refrigerate overnight.
6

Turn the chicken legs in the marinade occasionally.
7

When the barbecue is ready, remove the chicken from its marinade and discard the cinnamon sticks.
8

Brush the chicken with olive oil and cook over a medium heat for 20-25 minutes, turning regularly, until the skin is crisp and the chicken is thoroughly cooked there should be no pink meat and the juices must run clear when pierced with a skewer.
9

Serve the cinnamon chicken with warmed flat bread and couscous.