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Recipe by: louis-claude
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See below ingredients and instructions of the recipe
1 1/2 c Carrots; cut into 1/4" piece 1/3 c Brown sugar; packed
1 lg Green Pepper; cut 1" pieces 1/3 c Red wine vinegar
1 md Onion; cut into wedges 1 tb Soy sauce
2 tb Tapioca; quick-cooking 1/2 ts Chicken bouillon granules
1 cn Frozen Pineapple-Orange 6oz -broken
-juice Concentrate, thawed 8 Allspice; whole
1/2 c Catsup 4 Cloves; whole
2 tb Lemon juice 3 lb Chicken; skinned, cut up,
2 tb Tapioca -frozen
Cinnamon Stick; 2 inches 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.
Source: Better Homes Gardens New Crockery Cookbook
Terrie Peterson
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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