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	Wednesday, May 4, 2005

This sounds strange, and you'd think it tastes like breakfast buns, but it doesn't. The scent of the finished dish is intriguing, and many people can't place the spice at first. It's great cold the next day, too.

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 (recipe below)

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 (see below).

Makes 8 servings.

Modified recipe from
Bon Appétit
September 2002
4:07:00 PM    comments [] trackback []
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This is fabulous stuff. Rich, sweet and complex, with a flavor in the mouth that develops in layers like a fine perfume. And I say this as someone who is not exactly crazy about bell peppers of any color.

1 tablespoon coriander seeds
1 tablespoon caraway seeds
6 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt, or to taste
2 teaspoons dried crushed red pepper

Stir coriander and caraway seeds in a small skillet over medium-high heat until fragrant. Transfer to a food processor. Cook garlic cloves in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.

Char bell peppers over a gas flame or under the broiler until blackened on all sides. Enclose in a paper bag; let stand 10 minutes. Seed and coarsely chop the peppers; add peppers, oil, sugar, and crushed red pepper to the processor. Puree. Season with salt and pepper to taste.

Modified recipe from
Bon Appétit
September 2002

4:00:16 PM    comments [] trackback []
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