1 C. Harissa Infused Olive Oil
1/4 C. Cinnamon, Korintje Ground
1 Tbsp. Sea Salt, Fine
1 tsp. Cayenne, Powder
1 tsp. Sugar
8 Bone-In Chicken Breast Halves
8 Bone-In Chicken Thighs
1 C. 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.