Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains

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I made this recipe and it was one of the best things i have ever eaten. The rub compliments the sauce so well, and the rub can be used on almost any sort of meat and i dump the sauce on anything grilled. however, cooking down chicken broth and then simmering away for another hour plus isn't easy for the average home cook. So, if you're a Bobby Flay fan but don't have three hours to make a meal there are some easy ways to make the sauce simple. Just get some packages of chicken stock, cubes or packets, (I prefer packets as they are MSG free then put the equivalent of 8 cups of stock into 4 cups of water and there you just cut out 30 minutes. I have also found that if your in the mood for a very sweet desert sauce to halve the spanish onion and add in two ripe peaches or one can (rinse off syrup or if your not a big mango fan to do peaches instead, or do some of each. Anyway, I always have a jar of this sauce in my fridge door and the rub is always on my counter as part of my commonly used spices.

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Very good and presentable

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This is delicious. Have used the recipe for the rub on Salmon as well as poultry.