VANILLA CINNIE CHICKEN
1 ½ cups dry sherry wine
¼ cup honey
¼ cup freshly squeezed lemon juice
1 tsp minced garlic
2 tsp Benjamin cinnamon extract
½ tsp Benjamin nutmeg extract
1 tsp salt
1 tsp black pepper
1 3 lbs chicken, cut into 8 pieces
2 tsp vegetable oil
Mix marinade ingredients in a large plastic zip lock bag.
Add cleaned chicken and toss to coat
Hat oven at 350°F. Have ready an Oven proof dish or casserole dish.
Remove chicken from marinade, shake off excess and place on a plate
Place marinade in a medium sauce pan, boil over medium heat until it thicken about 10-15 minutes.
Place chicken in oven proof dish, bake for 20-50 minutes until opaque near the bones. Brush with marinade
Serve on a platter.
Garnish with Onion flowers serves 6.