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Recipe by: louis-claude
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See below ingredients and instructions of the recipe
1 1/2 c Carrots; cut into 1/4" piece 1/3 c Brown sugar; packed
1 lg Green Pepper; cut 1" pieces 1/3 c Red wine vinegar
1 md Onion; cut into wedges 1 tb Soy sauce
2 tb Tapioca; quick-cooking 1/2 ts Chicken bouillon granules
1 cn Frozen Pineapple-Orange 6oz -broken
-juice Concentrate, thawed 8 Allspice; whole
1/2 c Catsup 4 Cloves; whole
2 tb Lemon juice 3 lb Chicken; skinned, cut up,
2 tb Tapioca -frozen
Cinnamon Stick; 2 inches Hot cooked couscous
For sauce, in a small bowl combine juice concentrate, catsup, and lemon
juice. Pour about half of the sauce into a crockpot. Add tapioca to the
cooker; stir.
For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie.
Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour
remaining sauce over chicken.
Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5
1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim
fat from sauce. Serve sauce and hot couscous with chicken.
Source: Better Homes Gardens New Crockery Cookbook
Terrie Peterson
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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