Pomegranate Barbecue Chicken

• 2 tablespoons olive oil
• 8 garlic cloves, thinly sliced
• 2 onions, chopped
• 1 cup ketchup
• 2 tablespoons mustard (yellow or Dijon)
• ¼ cup pomegranate molasses
• 2 tablespoons honey
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 chickens, cut up into eighths
• Pomegranate seeds, for garnish

1 Preheat the oven to 425° F. 2 Heat the olive oil in a large, heavy saucepan. Sauté the garlic slices until golden brown. Remove with a slotted spoon and set aside. 3 Sauté the chopped onions in saucepan until translucent. 4 Add the ketchup, mustard, pomegranate molasses, and honey to the onions. Add the cooked garlic. Mix the sauce well and bring to a boil. Stir occasionally until thickened. 5 Lay out the chicken pieces in a roasting pan in a single layer and season with salt and pepper. 6 Thickly brush each piece of chicken with the pomegranate barbecue sauce. 7 Cook in preheated oven for 30–40 minutes until juices run clear when pierced with a knife, or until a meat thermometer registers 160° F. Garnish with the pomegranate seeds. COOKING TIP: If you don’t have pomegranate molasses, you can substitute 3 tablespoons apple cider vinegar plus 1 tablespoon pomegranate syrup.