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. ---------------------------------------------------------------------------
Nutrition
Ingredients
