Cinnamon-Roasted Chicken with Harissa Sauce

Ingredients

• 1 cup all purpose flour ()
• 1 teaspoon cayenne pepper 
• 8 small chicken breast halves with skin and bones
• 8  chicken thighs with skin and bones
• 0.3 cup ground cinnamon 
• 8 servings harissa sauce 
• 1 cup olive oil 
• 4 tablespoons vegetable oil; peanut oil preferred ()
• 1 tablespoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• ziploc bags

Directions

1. Mix first 5 ingredients in small bowl.
2. Place chicken breasts and thighs in 2-gallon resealable plastic bag.
3. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
4. Preheat oven to 475°F.
5. Transfer chicken to rimmed baking sheet, shaking off marinade.
6. Sprinkle chicken all over with flour.
7. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes.
8. Serve with Harissa Sauce.