Prep 25 mins
Cook 20 mins
A fragrant chicken dish, marinated overnight for maximum flavour. Cinnamon adds a subtle taste from far-off shores. The chicken can be cooked in a preheated oven for 30 minutes at 400F, until thoroughly cooked. Then finish under a hot broiler or barbecue for 4-5 minutes to crisp the skin. Time does not include amrinating.
- 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
- In a large shallow bowl, mix the salt and sugar with 1/2 - 2-3 cup cold water until the sugar dissolves. Stir in the red onion, garlic, cinnamon, red chili, plus the orange zest and juice.
- Using a small sharp knife, make several incisions in the flesh of the chicken legs before adding them to the marinade. Using your hands, rub the marinade into the chicken legs, turning to ensure they are evenly coated. Cover with plastic wrap and refrigerate overnight. Turn the chicken legs in the marinade occasionally.
- When the barbecue is ready, remove the chicken from its marinade and discard the cinnamon sticks. 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.
- Serve the cinnamon chicken with warmed flat bread and couscous.