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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