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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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.
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