• 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
  1. Preheat the oven to 400F.
  2. In a mason jar (or bowl) add the coconut oil, tomato paste, vinegar, chili powder, cinnamon, honey or syrup, salt, and water.
  3. Put the lid on and shake to mix well.
  4. If using a whole chicken cut it into pieces-breast, leg, thighs, wings.
  5. Put the chicken in a Dutch oven and pour the sauce over the chicken, making sure it is coated well.
  6. 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.
  7. Serve this deliciousness over rice, quinoa, or just with veggies with lots of sauce.