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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large shallow bowl, mix the salt and sugar with 1/2 - 2-3 cup cold water until the sugar dissolves. Stir in the red onion, garlic, cinnamon, red chili, plus the orange zest and juice. | 2. Using a small sharp knife, make several incisions in the flesh of the chicken legs before adding them to the marinade. Using your hands, rub the marinade into the chicken legs, turning to ensure they are evenly coated. Cover with plastic wrap and refrigerate overnight. Turn the chicken legs in the marinade occasionally. | 3. When the barbecue is ready, remove the chicken from its marinade and discard the cinnamon sticks. Brush the chicken with olive oil and cook over a medium heat for 20-25 minutes, turning regularly, until the skin is crisp and the chicken is thoroughly cooked – there should be no pink meat and the juices must run clear when pierced with a skewer. | 4. Serve the cinnamon chicken with warmed flat bread and couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea salt	1	teaspoon		126.0833	0.0	28.05	0.7083
dark brown sugar	5	ounces		126.0833	0.0	28.05	0.7083
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		peeled crushed	126.0833	0.0	28.05	0.7083
cinnamon	3			-	-	-	-
red chile	1		deseeded sliced	126.0833	0.0	28.05	0.7083
orange juice zest	1		juice Grated	126.0833	0.0	28.05	0.7083
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.