South African Spicy Chicken

1 cup chicken stock
1 1/2 cup tomato sauce
1/2 cup apple cider vinegar
4 Tablespoons frozen apple juice concentrate
2 teaspoons light (low salt) soy sauce
juice of 2 lemons
1 tsp sugar
4 cloves garlic, peeled and crushed
2 teaspoons powdered cumin
2 teaspoons turmeric
1 teaspoon fresh grated ginger root
1/2 teaspoon red pepper flakes
1/2 tsp dry mustard
1 4 pound chichen cut into 8 pieces
1 tsp olive oil
1 large onion chopped
salt and white pepper to taste

1. Prepare the sauce by blending all sauce ingredients in a food processor or a blender

2. Dry the chicken pieces and season with pepper. Brush the bottom of a large skillet with oil to coat. Heat the oil and when it becomes hot, add the chicken and brown on both sides. Then brown the remaining pieces. Brown well, at least 10-15 minutes on each side over medium-high heat.

3. Once all pieces have been browned add them to a large 9x13 baking dish.
Then add the sauce. Bake chicken in a 375 degree oven for an hour and a half or until the chicken completely tender and nearly falling off the bone. Also the sauce should appear thickened. Serve over brown rice.

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