Tangy Chicken Recipe




Tangy Chicken Ingredients

1 can frozen pineapple-orange 6oz juice c, oncentrate, thawed
1/2 cup catsup
2 tbsp lemon juice
2 tbsp tapioca
1 cinnamon stick, 2 inches broken
8 allspice, whole
4 cloves, whole
3 lb chicken, skinned, cut up, & frozen
1 hot cooked couscous

A Recipe for
Tangy Chicken

 

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


This is a recipe for Tangy Chicken from the recipe cookbook of Recipes-to-go (Meal)


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Tangy Chicken

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Tangy Chicken Directions

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.

Serves: 6

 

 

 

 

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Tangy Chicken Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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