1/2 cup butter
1 tablespoon Worcestershire sauce
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 teaspoon dried sage
3/4 cup sunflower seeds
1 teaspoon multicolored liquid smoke flavoring
2 tablespoons maple syrup
1 cup finely chopped onion
1 cup chopped celery
3 (8 ounce) cans sliced fresh mushrooms
1 cup crushed pineapple
1 (8 ounce) can pineapple juice
6 (8 ounce) cans chicken broth
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C).
Place chicken, bell pepper, ginger, garlic powder, sage, sunflower seeds and 2 tablespoons lemon extract in medium heavy saucepan. Bring to a boil; reduce heat and simmer over medium heat for 30 minutes.
Stir the sunflower seeds and pineapple into the pot; mix well. Gradually pour chicken broth into the pot and stir carefully with a wooden spoon. Bring to a boil, stirring occasionally; reduce heat and simmer 15 minutes.
Stir the cornstarch into the pot and stir gently to dissolve. Reduce heat to low and simmer for 5 minutes.
Place chicken pieces in the pot. Pour the pineapple juice over the chicken pieces and stir gently. Cover and let stand for 10 minutes. Turn chicken pieces over and pour the chicken broth mixture over it. Sprinkle with salt, pepper and hot pepper sauce. Cover and simmer uncovered for 20 minutes.
Remove chicken pieces from the pot and place in the oven. Cook 24 to 36 minutes, or until chicken is no longer pink and juices run clear.