1 6-oz can frozen orange juice concentrate, thawed
1 6-oz can frozen pineapple juice concentrate, thawed
1 cup catsup
4 tablespoons lemon juice
3 teaspoons cayenne pepper (less if you’re a pansy, more if you like)
4 tablespoons quick-cooking tapioca
2 2-inch stick cinnamon
16 whole allspice
8 whole cloves
2 15-oz cans diced tomatoes, drained
3-5 medium carrots, chopped thinly into disks
3 pounds boneless chicken breasts, cut into small to medium-sized pieces
Hot, cooked couscous.
To make sauce, in a medium-sized bowl combine the juice concentrate, catsup, lemon juice, cayenne pepper and tapioca. Pour into 3.5-4 quart slow cooker.
Make a spice bag by placing cinnamon, allspice and cloves in 100% cotton cheese cloth and tying the package closed with clean kitchen string. Beats having to fish the whole spices out of the finished product one by one when it’s time to serve. Put this in the slow cooker as well.
Peel and chop carrots. Open and drain cans of tomatoes. Add to cooker.
Prepare the chicken (thaw, clean, cut, etc.), then place in the cooker. Stir.
Cover. Cook on low-heat setting approximately 9 hours, high heat setting approximately 4.5 hours. I find this dish tastes best when cooked on low for 9 hours. The chicken browns turns brown and absorbs all the flavors. It’s mouth watering.
Discard spice bag. Serve over couscous. Optional substitution: Serve over basmati rice.