| 1/2 cup flour |
| 2 teaspoons salt |
| 1/2 teaspoon pepper |
| 5-6 lbs. chicken (9-10 pieces) |
| 2 29-oz. cans sweet potatoes |
| 1 16-20 oz. can of pineapple chunks in juice |
| 3-4 tablespoons Crisco oil |
| |
| Sauce: |
| 1-1/3 cups molasses |
| 2 tablespoons mustard |
| 2 tablespoons cider vinegar |
| juice from 16-20 oz. can of pineapple chunks |
| Combine molasses, mustard, vinegar, and juice. Mix well. |
| |
| Combine flour, salt, and pepper in a plastic bag. |
| Drop chicken pieces in the bag, and shake to coat. |
| Brown chicken in hot oil. |
Place in foil-lined Dutch oven. |
| |
| Pour on half the sauce. |
| Cover and bake at 350 degrees for 30 minutes. |
| |
| Add sweet potatoes and pineapple chunks to Dutch oven. Top with remaining sauce. |
| Cook 30 minutes more. |
| |
Makes 5-6 servings if chicken pieces are small. If using chicken breasts,
allow one breast per serving. |
| |
| Enjoy! |
| |
| |