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    Plum Spiced Chicken and Vegetables

    Source of Recipe


    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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