1 Cup Harissa Olive Oil
1/4 Cup Ground Cinnamon
1 Tbsp salt
1 tsp Cayenne Pepper
1 tsp sugar
8 chicken breast halves (skin and bones)
8 chicken thighs (skin and bones)
1 cup all-purpose flour
4 Tbsp peanut oil
Mix first 5 ingredients in small bowl.
Place chicken breasts and thighs in 2-gallon resealable plastic bag, pour oil mixture over; seal bag and turn 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.