| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains | Pot roast, Poultry, Main dish, Fruits/nuts | 6 | Servings | |
INGREDIENTS
| 1 | cn | Frozen Pineapple-Orange 6oz juice Concentrate, thawed |
| 1/2 | c | Catsup |
| 2 | tb | Lemon juice |
| 2 | tb | Tapioca |
| Cinnamon Stick; 2 inches broken | ||
| 8 | Allspice; whole | |
| 4 | Cloves; whole | |
| 3 | lb | Chicken; skinned, cut up, & frozen |
| 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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