Courtesy of PureZing

The tomatoes give great colour and the blends of chili, cinnamon, cloves and cumin deliver a unique flavour.

Serves 6-8

INGREDIENTS:

8 pieces free range chicken (thighs, drumsticks, breast halves)
1 ½ cups peeled and chopped tomatoes
2 Tablespoons chili powder
1 garlic clove
½ teaspoon each dried thyme, dried oregano, ground cumin, ground cinnamon
1/8 teaspoon ground clove
3 Tablespoons cider vinegar
1 onion, finely chopped
1 Tablespoons extra virgin olive oil

DIRECTIONS:

In a blender or processor, puree chili powder, garlic, cinnamon, oregano, thyme, cumin, cloves and tomatoes.

Preheat oven to 350 degrees.

Heat the olive oil and add half the chicken. Brown on all sides. Put in a casserole dish. Brown remaining chicken. Put in casserole.

Cook the onion in the skillet till golden. Add the vinegar, and stir 1 minute. Stir in the puree and simmer for 5 minutes, stirring occasionally. Pour the sauce over the chicken.

Bake 40-45 minutes uncovered till chicken is cooked. Serve with rice or warm tortillas.