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(Although the chicken pieces will be your personal choice, it will really be more flavoursome to forgo the usual skinned and boned chicken breast, and rather use skin-on, bone-in pieces such as 4 legs and 4 drumsticks, OR cut up one whole chicken).
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In a large pot, fry the chopped onion and bell peppers over quite high heat, stirring now and then.
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(If they threaten to burn, add 1/4 cup chicken broth or water).
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When they've softened, add the tin of tomatoes (whole or chopped), ketchup, the sugar, balsamic vinegar, capers, whole sprigs of rosemary and the garlic.
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Bring to the boil, stir well, then add the chicken pieces and stir again.
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Turn heat to low and put on lid. Simmer 30 minutes.
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Season with a seasoning salt of your choice (it needs the extra oomph). TASTE: sauce should be tangy but not acidic or sweet. If not to your taste, add vinegar/lemon juice, or sugar.
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Serve with brown rice, a green vegetable and a salad.
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* ADAPTABLE: use less tomato and add 4 oz. pimiento-stuffed olives, each cut in half.
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* Use less tomato and add 4 oz. black olives.
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* Spike pot with hot chilli pepper to taste.
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* Use half the tomato from the can, and add 4 - 6 oz crumbled feta cheese at end of cooking.
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* Worcestershire sauce can also be added.
