Dutch oven version:
Preheat oven to 350 degrees F.
In a bowl, stir together tomato paste, honey, molasses, Dijon mustard, and spices.
On top of the stove, in a large Dutch oven (or covered cast iron), add olive oil and sauté chicken pieces until no longer raw on the outside.
Add vegetables to chicken and then spice mixture. Stir well.
Cover and put in Oven. Bake for 1 hour, stirring at half-way point.
At 1 hour, stir and recover. Turn down temp to 300 degrees F and continue to cook for another hour.
Crock Pot (slow cooker) version:
In a skillet, sauté chicken in olive oil until no longer raw on the outside.
Add all ingredients, including chicken and 1/4 cup water to slow cooker. Stir well.
Cook on high for 5 hours, stirring occasionally.