|Olive oil||3 Tablespoon|
|Lean boneless pork||1 Pound, cut into 1 inch pieces|
|Broiler fryer chicken||6 Ounce, cut up, seasoned and floured (About 2 Standard Ones)|
|Onion||1 Large, sliced|
|Green pepper||1 , sliced|
|Canned tomato paste||6 Ounce|
|Unblanched almonds||1⁄4 Cup (4 tbs), toasted|
|Sesame seed||1 Tablespoon, toasted|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Cubed raw sweet potato||2 Cup (32 tbs)|
|Fresh pineapple pieces||1 Cup (16 tbs)|
|Diced tart apple||1 Cup (16 tbs)|
Heat half the butter and half the olive oil in a large skillet.
Add pork and brown well; remove to a large saucepot.
Brown chicken evenly in skillet adding the remaining butter and olive oil as needed.
Transfer chicken to the saucepot.
Add onion and green pepper to drippings in skillet and cook about 5 minutes, stirring occasionally.
Remove from heat and spoon into an electric blender container.
Add tomato paste, almonds, and sesame seed; blend until smooth.
Return mixture to skillet; stir in 4 cups hot water and sugar, salt, chili powder, cinnamon, cloves, and bay leaf.
Bring to boiling; simmer, uncovered, about 15 minutes.
Pour the sauce over chicken and pork in saucepot.
Bring to boiling and simmer, covered, about 30 minutes.
Add the sweet potato and cook 15 minutes longer.
Stir in the pineapple and apple; heat thoroughly.