Chicken in Pineapple-Orange Sauce

Sauce

• 2 chickens, each cut in 8 pieces (3 lb/1.4 kg each)
• salt and freshly ground blac

Sprinkle chicken with salt, pepper and paprika on all sides. Place in a single layer in large sprayed roasting pan.

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add tomato sauce, orange juice, brown sugar or maple syrup, mustard, cinnamon, ginger and ½ cup pineapple juice. Process for 2 or 3 seconds to blend. Pour over chicken.