1/4 c  Harissa sauce (preceeding)

    1/2 c  Orange juice

      1 T  Grated orange peel

    1/4 c  Cider vinegar

      2 T  Vegetable oil

      2 t  Sugar

      1 t  Ground cinnamon

      3 lb Chicken

   Combine all ingredients except chicken to make a smooth sauce. Thin with
  orange juice if needed.
   Separate skin from chicken breast being careful not to cut the skin.
  Place some of the sauce between breast skin and breast. Cover chicken with
  the remainder of the sauce and marinate 3-4 hours in the refigerator.
   Bake chicken in a 350C8 F oven for two hours until done basting
  frequently with sauce. Cover chicken with aluminum foil if chicken browns
  too soon. Heat Index = 4