Barbecued Chicken Stew
  • 4 tablespoons butter
  • 1 large onion; minced
  • 1 cup honey
  • ½ cup tomato paste
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons molasses
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons salt
  • 1½ teaspoons black pepper
  • ½ teaspoons white pepper
  • ½ teaspoons cayenne pepper
  • ½ teaspoons ground cumin
  • 2 cups low sodium chicken broth
  • ½ cup orange juice
  • 2 pounds boneless skinless chicken breasts
  • 2 cups Orange Barbecue Sauce, divided
  • 4 tablespoons unsalted butter
  • 3 medium green bell peppers; cut into 1" pieces
  • 1 medium yellow onion; thinly sliced
  • 2 tablespoons flour
  • 4 cups low sodium chicken broth
  • 2 pounds sweet potatoes; peeled and cut into 1" pieces
  • 1½ tablespoons salt
  • 1 pound plum tomatoes; coarsely chopped
  • 1¼ cups frozen corn kernels; thawed
  • 1 cup fresh parsley; chopped
  • 1 teaspoon orange zest
  1. For the sauce: In a medium nonreactive saucepan, melt the butter over mod. high heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. Reduce the heat to low, add the garlic, and cook, stirring, for 1 minute. Whisk in the honey, tomato paste, Tabasco, molasses, lemon juice and salt. Stir in the peppers and the cumin. Whisk in the stock and orange juice. Simmer, stirring, for 30 minutes. Let cool. Puree in a blender or food processor. (Makes more than necessary - freeze the remaining sauce for another use.)
  2. Place the chicken breasts and 1 cup of the sauce in a large dish. Turn the chicken to coat well. Marinate for at least 2 hours or overnight.
  3. Grill or broil the chicken, turning once, until opaque, about 4 minutes per side. Let cool, then cut into 1 inch chunks.
  4. In a large enameled cast-iron casserole, melt the butter over mod. high heat. Add the bell pepper and onion and cook, stirring, until browned, about 8 minutes.
  5. Sprinkle the flour over the vegetables and stir for 2 minutes. Stir in the chicken stock, sweet potatoes, salt and the remaining 1 cup Orange Barbecue Sauce. Bring to a boil, then simmer until the potatoes are tender, about 35 minutes. Stir in the tomatoes, corn, parsley and orange zest. Return the chicken to the pot and cook for 5 minutes, stirring occasionally. Season with salt to taste.
Recipe by Raisin & Fig at