A superb balance of tomato, ginger, garlic, and crushed red pepper.

1  2 1/2 - 3 pound cut up boiler-fryer chicken, skinned

2 16 oz cans tomatoes

2 T. quick-cooking tapioca

1 T grated gingerroot

1 T. snipped fresh cilantro or parsley

4 cloves garlic, minced

2 t. brown sugar

1/2 to 1 t. crushed red pepper

1/2 t. salt

3 cups hot cooked couscous or rice

1.  Rinse chicken; pat dry.  Place chicken pieces in a 3 1/3 - 4 quart crockery cooker.

2.  Drain 1 can of tomatoes; chop tomatoes from both cans.  For sauce, in a medium bowl combine both cans of tomatoes, tapioca, gingerroot, cilantro or parsley, garlic, brown sugar, crushed red pepper, and salt.  Pour sauce over chicken.

3.  Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.  Skim fat from sauce.  Serve sauce with chicken and couscous or rice.

30 minutes (but don't forget the crock pot cooking time)