Instructions: Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.

Preheat oven to 475 degrees. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour.

Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin-side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.

This recipe yields 8 servings.

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