INGREDIENTS

1 cup olive oil
1/4 cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 small chicken breast halves with skin and bones
8 chicken thighs with skin and bones

1 cup (about) all purpose flour
4 tablespoons (about) peanut oil
Harissa Sauce

PREPARATION

Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.

Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. 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. Serve with Harissa Sauce. Makes 8 servings.

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