Chicken Cacciatore, Maple Style!

Ingreds:

900g (2 lbs) chicken parts (I prefer thighs for this, but you can use a whole cut up chicken or legs if you like)

15 ml (1 tbsp) Olive oil

1 onion coarsely chopped

1 red pepper chopped

1 zucchini sliced

1 sm eggplant chopped

1 750 ml (28 oz) can of diced tomatoes

30 ml (1/4 c) Maple Roasted Garlic Dip Mix

5 ml (1 tsp) Flaming Maple Hot Sauce

15 g (1 tbsp) garlic

5g (1 tsp) each basil, oregano, pepper & salt

Method:

Brown the chicken pieces in a hot skillet in the olive oil, turn to brown both sides. Add the tomatoes, and all of the veggies, spices & Maple products. Simmer for about an hour until the meat falls off of the bones.

Serve over a bed of pasta, sprinkling with parmesan cheese if desired.

Make enough for leftovers...tastes even better the next day!