SEASONING MIX 1 1/2 Teaspoons garlic powder

1 1/2 Teaspoons paprika

1 1/2 Teaspoons dry mustard

1 Teaspoon salt

1 Each onion powder

1 Teaspoon dill weed

1/2 Teaspoon black pepper

1/2 Teaspoon white pepper

1/2 Teaspoon ground ginger

1/2 Teaspoon dried basil

1/2 Teaspoon ground cumin

1/4 Teaspoon cardamom

1/4 Teaspoon cayenne

MARINADE 2 Tablespoons apple juice

2 Tablespoons orange juice

1 Tablespoon lemon juice

1 Tablespoon balsamic vinegar

3 Pounds chicken pieces without skin

1 Pint apple juice

1 1/2 Cups chopped onions

1 Cup green bell pepper -- chopped

1/2 Cup carrots -- grated

1 Teaspoon garlic -- minced

1/2 Pound can tomato sauce

1 Cup fresh tomatoes*

1 Cup chicken stock

1 Quart cooked rice

Combine the seasoning mix ingredients in a small bowl. Blend the marinade ingrediens. Place the chicken in large bowl, pour the marinade over the chicken, cover and refrigerate at least 4 hours, but preferably overnight. Preheat the broiler. Remove the chicken from the marinade and reserve the marinade. Place the chicken in a baking pan and broil until brown on both sides, about 7 minutes in all. Remove the chicken and set aside. While the chicken is broiling, place the apple juice in a saucepan, bring to a boil, reduce to 1 cup, and set aside. Preheat a heavy 5-quart pot over high heat to 350°, about 4 minutes. Add the onions, bell peppers, carrots, and 1 tablespoon of the seasoning mix, cover, and cook 3 minutes. At this point, the vegetables will start to stick and turn light brown. Add the garlic, mix in well, and scrape the bottom of the pot to clear it of all brown bits. Re-cover and cook 3 more minutes. Add the reduced apple juice and remaining seasoning mix, and scrape the bottom clear. By now the mixture will have turned medium brown. Cook 4 minutes. Stir in the tojmato sauce, diced tomatoes, stock, and reserved marinade. Add the chicken to the pot, bring to a boil, reduce the heat to medium, and cook until the meat is tender, about 20 minutes. Serve over rice.