Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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