Make sauce first.

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 ot low, add the garlic, and cook, stirring, for 1 minute. Whisk in the honey, tomato paste, hot pepper sauce, 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 some...)

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.

Grill or broil the chicken, turning once, until opaque, about 4 minutes per side. Let cool, then cut into 1 inch chunks. (Sometimes for a shortcut, I''ll use Tyson''s precooked southwestern chicken. If that''s the case, I don''t marinate it, and I save that marinade in the freezer for next time...)

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.

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 w/ salt.

Great with jalapeno cornbread!