Cinnamon Chicken

1. 1

   In a large shallow bowl, mix the salt and sugar with 1/2 - 2-3 cup cold water until the sugar dissolves.

2. 2

   Stir in the red onion, garlic, cinnamon, red chili, plus the orange zest and juice.

3. 3

   Using a small sharp knife, make several incisions in the flesh of the chicken legs before adding them to the marinade.

4. 4

   Using your hands, rub the marinade into the chicken legs, turning to ensure they are evenly coated.

5. 5

   Cover with plastic wrap and refrigerate overnight.

6. 6

   Turn the chicken legs in the marinade occasionally.

7. 7

   When the barbecue is ready, remove the chicken from its marinade and discard the cinnamon sticks.

8. 8

   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.

9. 9

   Serve the cinnamon chicken with warmed flat bread and couscous.

No additional tips available.