AROMATIC CINNAMON CHICKEN
(this can be done on a barbecue too)

1 1/2 cups dry sherry
1/2 cup honey
1/4 cup freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (2 1/2- to 3-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces
2 tablespoons olive oil

In a large bowl, mix sherry, honey, lemon juice, garlic, cinnamon, salt and pepper. Add chicken and toss to coat evenly. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Remove chicken from marinade, shaking off excess, and set aside on a plate.

Pour marinade into a small saucepan and bring to a boil. Boil until it is reduced to about 1 cup and begins to thicken, 5-10 minutes. Set aside.

Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken until golden on all sides. Pour the reduced marinade over the chicken and place in the oven.

Bake about 20 minutes, or until cooked through.

4 servings