| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Chicken, Crockpot, Low-fat |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Carrots; cut into 1/4" piece |
| 1 |
lg |
Green Pepper; cut 1" pieces |
| 1 |
md |
Onion; cut into wedges |
| 2 |
tb |
Tapioca; quick-cooking |
| 6 |
oz |
Pineapple juice; frozen concentrate, or orange |
| 1/2 |
c |
Catsup |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Tapioca |
| 1 |
|
Cinnamon Stick; 2 inches |
| 1/3 |
c |
Brown sugar; packed |
| 1/3 |
c |
Red wine vinegar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Chicken bouillon granules |
| 3 |
lb |
Chicken; skinless white meat, cut up |
|
|
Hot cooked couscous |
INSTRUCTIONS
For sauce, in a small bowl combine juice concentrate, catsup, and lemon
juice. Pour about half of the sauce into a crockpot. Add tapioca and
cinnamon to the cooker; stir.
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.
Recipe by: Better Homes & Gardens New Crockery Cookbook
Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 20, 98
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