- 2 Tbsp coconut oil, or other nutrient dense fat, melted
- 6oz tomato paste
- 3 Tbsp apple cider vinegar
- 3 tsp chili powder
- 1/4 tsp cinnamon
- 1/3 tsp cloves
- 1/4 cup honey or maple syrup
- 1/2 tsp sea salt or Himalayan salt
- 6-8 pieces chicken or 1 chicken cut into pieces-breast, legs, thighs, wings
- 1 1/2 cups filtered water
- Preheat the oven to 400F.
- In a mason jar (or bowl) add the coconut oil, tomato paste, vinegar, chili powder, cinnamon, honey or syrup, salt, and water.
- Put the lid on and shake to mix well.
- If using a whole chicken cut it into pieces-breast, leg, thighs, wings.
- Put the chicken in a Dutch oven and pour the sauce over the chicken, making sure it is coated well.
- Cover the Dutch oven and bake the chicken for 40-50 minutes until the chicken is no longer pink at the bone. If cooking in a slow cooker, cook on low for 4-6 hours.
- Serve this deliciousness over rice, quinoa, or just with veggies with lots of sauce.
