Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   cup          Carrots -- cut into 1/4" piece
   1       large        Green Pepper -- cut 1" pieces
   1       medium       Onion -- cut into wedges
   2       Tablespoon   Tapioca -- quick-cooking
   6       Ounces       Frozen Pineapple-Orange juice Concentrate, thawed
     1/2   cup          Catsup
   2       Tablespoon   Lemon juice
   2       Tablespoon   Tapioca
                        Cinnamon Stick -- 2 inches
     1/3   cup          Brown sugar -- packed
     1/3   cup          Red wine vinegar
   1       Tablespoon   Soy sauce
     1/2   Teaspoon     Chicken bouillon granules broken
   8                    Allspice -- whole
   4                    Cloves -- whole
   3       pound        Chicken -- skinned, cut up, & frozen
                        Hot cooked couscous

Preparation:

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.