Title: Sweet 'n' Sour Chicken
Categories: Poultry
Yield: 6 Servings

1 1/2	c	Carrots; cut into 1/4" piece
1	lg	Green Pepper; cut 1" pieces
1	md	Onion; cut into wedges
2	tb	Tapioca; quick-cooking
1	cn	Frozen Pineapple-Orange 6oz juice Concentrate, thawed
1/2	c	Catsup
2	tb	Lemon juice
2	tb	Tapioca
		Cinnamon Stick; 2 inches
1/3	c	Brown sugar; packed
1/3	c	Red wine vinegar
1	tb	Soy sauce
1/2	ts	Chicken bouillon granules 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.

Source: Better Homes & Gardens New Crockery Cookbook

Terrie Peterson

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