Cinnamon Chicken

This cinnamon-flavored chicken is unique, and very good. The chicken and the sauce bake up dark, brown and rich. From The Two Tamales. Time does not include marinating.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 cups dry sherry
• 1  tablespoon cinnamon
• 1⁄2 cup honey
• 1⁄4 cup fresh lemon juice
• 4  cloves garlic, minced
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 1⁄2-3  lbs chicken pieces (with or without skin)
• 2  tablespoons  vegetable oil

Directions

1. In a medium bowl, combine the sherry, cinnamon, honey, lemon juice, garlic, salt and pepper.
2. Add the chicken, toss to evenly coat, cover, and marinate in the refrigerator 8 hours, or overnight.
3. Preheat oven to 350 degrees.
4. Reserving the marinade, remove the chicken, shaking off the excess back into the bowl.
5. Pour marinade into a small saucepan and bring to a boil, boiling until it begins to thicken and about 1 cup remains, about 5 to 10 minutes.
6. Heat the oil in an ovenproof skillet over medium-high heat.
7. Sear the chicken on both sides until well-browned.
8. Place the chicken in a baking dish and pour the reduced marinade evenly over the chicken.
9. Bake about 30 minutes, or until cooked through.