Tangy Chicken
Yield
6 servingsPrep
30 minCook
5 hrsReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple-orange juice concentrate
frozen, 6 ounce |
* |
| ½ | cup |
ketchup
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
tapioca
|
|
| 1 | x |
cinnamon sticks
2 inches, broken |
*
|
| 8 | each |
allspice
whole |
*
|
| 4 | each |
cloves, whole
|
*
|
| 3 | pounds |
chicken
skinned, cut up, and frozen |
|
| 1 | x |
couscous
hot cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple-orange juice concentrate
frozen, 6 ounce |
* |
| 118 | ml |
ketchup
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
tapioca
|
|
| 1 | x |
cinnamon sticks
2 inches, broken |
*
|
| 8 | each |
allspice
whole |
*
|
| 4 | each |
cloves, whole
|
*
|
| 1.4 | kg |
chicken
skinned, cut up, and frozen |
|
| 1 | x |
couscous
hot cooked |
*
|
Directions
FOR SAUCE: in a small bowl combine juice concentrate, ketchup, 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 to 12 hours or high-heat setting 4½ to 4½ hours.
Discard spice bag. Transfer chicken to a serving platter.
Skim fat from sauce.
Serve sauce and hot couscous with chicken.
