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Print this Recipe    Chicken 33

Plum Spiced Chicken and Vegetables

2 to 2 1/2 pounds skinless chicken breasts and/or thighs and/or legs
2 cups carrots, bias-sliced
2 tablespoons quick cooking tapioca
1 can tomato sauce, 8-oz.
1/2 cup plum jam or preserves
2 tablespoons vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 ounces pea pods, frozen, thawed
3 cups hot cooked rice
1/4 cup green onion, bias-sliced

Rinse chicken; pat dry. Set chicken aside. In a 3-1/2 or 4 quart
crockery cooker place carrots; sprinkle with tapioca. Place chicken
pieces atop carrots.

In a bowl combine tomato sauce, plum jam or preserves, vinegar,

ginger, and cinnamon. Pour over chicken pieces. Cover; cook on
low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2
to 4 hours. Stir in thawed pea pods. Arrange chicken over rice on
platter. Skim fat from sauce; pour over chicken. Sprinkle with
sliced green onions. Makes 6 servings.

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