Tangy Chicken

• 1 can pineapple-orange juice concentrate frozen, 6 ounce
• 1/2 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

1. FOR SAUCE: in a small bowl combine juice concentrate, ketchup, and lemon juice.
2. Pour about half of the sauce into a crockpot.
3. Add tapioca to the cooker; stir.
4. FOR SPICE BAG: place cinnamon, allspice, and cloves in cheesecloth and tie.
5. Add bag to cooker.
6. Place frozen chicken pieces in crockery cooker.
7. Pour remaining sauce over chicken.
8. Cover; cook on low-heat setting 10 to 12 hours or high-heat setting 4 1/2 to 4 1/2 hours.
9. Discard spice bag.
10. Transfer chicken to a serving platter.
11. Skim fat from sauce.
12. Serve sauce and hot couscous with chicken.

pineapple, ketchup, lemon juice, tapioca, cinnamon, chicken, couscous

Taken from recipeland.com/recipe/v/tangy-chicken-42695 (may not work)