Tangy Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: TANGY CHICKEN
Categories: Pot roast, Poultry, Main dish, Fruits/nuts
Yield: 6 servings

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

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.

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