Moroccan-Style chicken & Root Vegetable Stew. This recipe from Epi was really good, served it

This is one of those recipes that would have to seduce me without my knowing

the ingredients. I just can't put sugar/cinnamon together with chicken/onions.

My nose and taste buds would have to get there first---then drag my brain along, kicking and screaming.

 
Rec: Cinnamon Chicken...I felt the same way, but did enjoy this dish from Mary Sue Millken and

Susan Feniger.

Cinnamon Chicken

Marinade
1 1/2 cups dry sherry wine or low-sodium chicken broth
1/4 cup honey
1/4 cup freshly squeezed lemon juice
1 Tbs minced garlic
1 tsp cinnamon
1 tsp coarse (kosher) salt
1 tsp freshly ground pepper
Chicken
1 2 1/2- to 3-lb frying chicken, cut in 8 pieces
2 Tbs vegetable oil

1 Mix Marinade ingredients in a large plastic ziptop bag. Add chicken and toss to coat. Refrigerate at least 8 hours or overnight.
2 Heat oven to 350°F. Have ready an ovenproof skillet or rangetop-to-oven casserole large enough to hold chicken pieces in 1 layer.
3 Remove chicken from marinade, shake off excess and place on a plate. Pour marinade into a medium saucepan. Boil over medium heat until reduced to about 1 cup and starting to thicken, 10 to 15 minutes.
4 Heat oil in skillet or casserole. Add chicken and cook over high heat 2 minutes or until golden on all sides (take care; the honey causes fast charring). Pour marinade over chicken.
5 Bake 20 to 30 minutes until meat is opaque near the bones. Skim fat off marinade; serve marinade as dipping sauce.

Servings: 4
Preparation time: 5 minutes
Cooking time: 45 minutes

 
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