1 1/2 cup Carrots, cut into 1/4" piece
1 large Green Pepper, cut 1" pieces
1 medium Onion, cut into wedges
2 tbsp Tapioca, quick-cooking
6 oz Pineapple juice, frozen concentrate, or orange
1/2 cup Catsup
2 tbsp Lemon juice
2 tbsp Tapioca
1 Cinnamon Stick, 2 inches
1/3 cup Brown sugar, packed
1/3 cup Red wine vinegar
1 tbsp Soy sauce
1/2 tsp Chicken bouillon granules
3 lb Chicken, skinless white meat, cut up
Hot cooked couscous
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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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