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Bean Pot Citrus Cinnamon Chicken (Gluten Free)

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1 cup ketchup
¼ cup instant tapioca
1 cup orange juice
1 stick cinnamon
6 pounds chicken thighs, bone-in, skin removed

In a bowl, combine the ketchup, tapioca, and orange juice. Put about half in the bottom of your Bean Pot. Place the cinnamon stick on top of the sauce.
Put a single layer of chicken in the pot, spoon some sauce over each piece, add another layer of chicken and sauce. Repeat if necessary.
Cook at 375 for 1.5 hours or until chicken is done.
Serve with rice and zucchini.

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