Serves 6 – 8

2 chickens cut in 1/8’s

Spice Rub

1 tablespoon cinnamon

1 tablespoon cayenne 

1 tablespoon onion powder

1 tablespoon garlic powder

3/4 tablespoon kosher salt

Sauce

1 cup orange juice

1/4 cup pomegranate molasses 

1/4 cup brown sugar

1/4 cup pureed and strained mango (or sweet fruit baby food)

1 tablespoon margarine

In a small bowl, mix ingredients for spice mixture. Place chicken in 2, 9″x13″ roasting pans and rub each piece down with the spice mixture. Marinate for 1 hour.

Preheat oven to 450°F. Bake for 35 minutes, flipping once during the cooking process. Roast an additional 10 minutes or until internal temperature reaches 165°F or chicken is cooked through. While chicken is cooking, prepare the sauce.

For the sauce: Combine all ingredients (except margarine) in a medium sauce pan over high heat, stirring occasionally. When the sauce is thick enough to coat the back of a spoon, add margarine and stir to combine. When chickens are removed from oven, remove them from the cooking juices and place on another baking sheet. Pour sauce over chicken, toss and serve.