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.